Description
Savor Mediterranean magic with this Greek Chicken Quinoa Bowl, a delightful blend of zesty proteins and wholesome grains. Nutritious ingredients dance together, promising a satisfying meal that transports you to sunny Greek islands with each delectable bite.
Ingredients
Scale
Protein:
- 2 boneless skinless chicken breasts
- 1/2 cup crumbled feta cheese
- 1/2 cup Greek yogurt
Grains and Liquids:
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon olive oil
Vegetables and Herbs:
- 1 cucumber (diced and grated)
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1/4 cup Kalamata olives (pitted and sliced)
- 1/4 cup fresh parsley (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh dill (chopped)
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Craft a zesty marinade by whisking olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Thoroughly coat chicken breasts and refrigerate for 30 minutes to overnight, allowing flavors to penetrate deeply.
- Thoroughly rinse quinoa under cold water. Combine quinoa with broth in a saucepan, bringing to a vigorous boil. Reduce heat, cover, and simmer for 15 minutes until liquid is fully absorbed and quinoa becomes tender. Gently fluff with a fork.
- Preheat grill or skillet to medium-high heat. Grill marinated chicken for 6-7 minutes per side, ensuring internal temperature reaches 165°F. Allow chicken to rest briefly, then slice into elegant strips.
- Prepare fresh vegetable medley by dicing cucumber, halving cherry tomatoes, and thinly slicing red onion. Combine with Kalamata olives and chopped parsley in a mixing bowl. Enhance with a light olive oil drizzle, seasoning with salt and pepper.
- Create creamy tzatziki by blending Greek yogurt, grated cucumber, fresh dill, olive oil, and lemon juice. Season with salt and pepper, mixing until smooth and well-incorporated.
- Assemble bowls by layering quinoa as a foundation, topping with sliced chicken and vegetable mixture. Garnish with crumbled feta cheese and generously drizzle tzatziki sauce. Serve immediately or chill for later enjoyment.
Notes
- Marinate chicken longer for deeper flavor infusion, aiming for 2-4 hours or overnight to enhance taste and tenderness.
- Use fresh herbs like oregano and dill for maximum aromatic impact, which elevates the overall Mediterranean profile of the dish.
- Gluten-free option: Ensure quinoa is certified gluten-free and replace broth with water if needed for strict dietary requirements.
- Vegetarian adaptation: Swap chicken with grilled tofu or roasted chickpeas, maintaining the protein content and Mediterranean seasonings.
- Prep Time: 30 minutes (or up to overnight)
- Cook Time: 22 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg