Name: Greek Chicken Bowl
Ingredients: Dressing/Marinade: ¼ cup olive or avocado oil – This is essential for adding richness and healthy fats.; 2 lemons, juiced – The acidity from the lemons aids in tenderizing the chicken and adds a fresh, zesty flavor.; 1 tbsp honey – This sweetener balances the acidity of the lemons. For a vegan option, substitute with maple syrup.; ½ tbsp lemon zest – Intensifies the lemon flavor in the marinade.; 1 garlic clove, minced – Garlic adds depth of flavor and aroma.; 2 tsp dried oregano – A staple in Greek cuisine, it provides a robust herby seasoning.; 1 tsp dried basil – Enhances the aromatic profile of the dish.; Kosher salt & pepper – Essential for seasoning, adjust to taste.; Quinoa Bowls: 1 ½ cups quinoa, uncooked – A protein-rich base that’s gluten-free and nutritious.; 4 boneless, skinless chicken breasts – Packed with lean protein, making the dish satisfying and hearty.; 1 English cucumber, diced – Adds a refreshing crunch and hydration.; 4 Roma tomatoes, chopped – Juicy and flavorful, they contribute to the bowl’s freshness.; 1 medium red onion, diced – Adds a sweet and spicy flavor, balancing the freshness.; 1 cup feta cheese, crumbled – This cheese adds creaminess and a tangy flavor that complements the dish.; 1 cup kalamata olives, pitted – For a briny kick that complements the fresh ingredients beautifully.

Description

Healthy Greek Chicken Bowl with seasoned chicken, fresh veggies, feta, and tzatziki. A balanced, flavorful main dish perfect for lunch or dinner.

Ingredients

Scale

Dressing/Marinade:
- ¼ cup olive or avocado oil – This is essential for adding richness and healthy fats.
- 2 lemons, juiced – The acidity from the lemons aids in tenderizing the chicken and adds a fresh, zesty flavor.
- 1 tbsp honey – This sweetener balances the acidity of the lemons. For a vegan option, substitute with maple syrup.
- ½ tbsp lemon zest – Intensifies the lemon flavor in the marinade.
- 1 garlic clove, minced – Garlic adds depth of flavor and aroma.
- 2 tsp dried oregano – A staple in Greek cuisine, it provides a robust herby seasoning.
- 1 tsp dried basil – Enhances the aromatic profile of the dish.
- Kosher salt & pepper – Essential for seasoning, adjust to taste.
Quinoa Bowls:
- 1 ½ cups quinoa, uncooked – A protein-rich base that’s gluten-free and nutritious.
- 4 boneless, skinless chicken breasts – Packed with lean protein, making the dish satisfying and hearty.
- 1 English cucumber, diced – Adds a refreshing crunch and hydration.
- 4 Roma tomatoes, chopped – Juicy and flavorful, they contribute to the bowl’s freshness.
- 1 medium red onion, diced – Adds a sweet and spicy flavor, balancing the freshness.
- 1 cup feta cheese, crumbled – This cheese adds creaminess and a tangy flavor that complements the dish.
- 1 cup kalamata olives, pitted – For a briny kick that complements the fresh ingredients beautifully.

Instructions

Cook the Quinoa: In a medium saucepan, combine 1 ½ cups of uncooked quinoa with 2 cups of water and a pinch of kosher salt. Bring it to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 12-15 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
Prepare the Marinade: In a jar, combine ¼ cup of olive or avocado oil, the juice of 2 lemons, 1 tbsp of honey, ½ tbsp of lemon zest, the minced 1 garlic clove, 2 tsp of dried oregano, 1 tsp of dried basil, and season with kosher salt and pepper. Shake well to combine.
Marinate the Chicken: Place the 4 boneless, skinless chicken breasts in a shallow dish and pour 1/3 of the marinade over them. Allow it to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for 6-8 minutes per side until fully cooked and it registers 165°F on a meat thermometer.
Prepare the Vegetables: While the chicken is grilling, dice the 1 English cucumber, chop the 4 Roma tomatoes, and dice the 1 medium red onion. Set aside.
Assemble the Bowls: Once the chicken is cooked, let it rest for a minute before slicing it. In serving bowls, layer the cooked quinoa, sliced grilled chicken, diced vegetables, 1 cup of crumbled feta cheese, and 1 cup of kalamata olives. Drizzle with the remaining marinade.