RecipeCastle

Greek Chicken Bowl

Greek Chicken Bowl

Ingredients

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

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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).

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.