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Alyssa

Greek Chicken Bowl

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

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.

Method
 

  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. 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. 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. 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. 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. 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.