Description
Savor Mediterranean magic with this Greek Chicken Bowl, a culinary journey through Greece’s rich flavors. Tender marinated chicken, zesty tzatziki, and fresh ingredients create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 chicken breasts (boneless, skinless)
Grains and Base:
- 1.5 cups quinoa (uncooked)
Vegetables and Fresh Ingredients:
- 1 English cucumber (diced)
- 4 Roma tomatoes (chopped)
- 1 red onion (medium, diced)
Cheese and Olives:
- 1 cup feta cheese (crumbled)
- 1 cup kalamata olives (pitted)
Marinade and Seasoning:
- 0.25 cup olive oil
- 2 lemons (juiced)
- 1 tablespoon honey
- 0.5 tablespoon lemon zest
- 1 garlic clove (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt (to taste)
- Kosher pepper (to taste)
Instructions
- Prepare quinoa by thoroughly rinsing under cold water to eliminate any bitter residue. Transfer to a saucepan with water and salt, then simmer over medium heat for 12-15 minutes until water is absorbed and quinoa becomes tender. Spread on a baking sheet to expedite cooling process.
- Create marinade by combining olive oil, lemon juice, honey, lemon zest, garlic, oregano, and basil in a sealed container. Shake vigorously to blend ingredients. Pour one-third of mixture over chicken, ensuring complete coating. Allow chicken to marinate for 20-30 minutes at room temperature.
- Preheat grill or grill pan to medium-high temperature. Remove chicken from marinade, discarding excess liquid. Carefully place chicken on hot surface, grilling approximately 6-8 minutes per side until internal temperature reaches 165°F. Ensure beautiful caramelized grill marks develop during cooking.
- Construct bowls by distributing cooled quinoa as base. Layer grilled chicken on top, then strategically arrange cucumber, tomatoes, red onion, feta cheese, and kalamata olives. Drizzle remaining marinade over assembled bowl for enhanced flavor profile.
Notes
- Enhance quinoa’s texture by toasting it in a dry skillet before cooking, adding a nutty depth and preventing clumping.
- Marinate chicken for maximum flavor absorption by piercing meat with a fork, allowing marinade to penetrate deeper into the protein.
- Create a gluten-free version by substituting quinoa with cauliflower rice or using certified gluten-free quinoa for sensitive diets.
- Grill extra chicken and store in portioned containers for quick, effortless lunches throughout the week.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 100mg