Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe
This Greek Chicken Bowl is a vibrant and healthy meal featuring tender grilled chicken breasts marinated in a zesty lemon herb dressing, served over fluffy quinoa and topped with fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese. It’s a perfect blend of Mediterranean flavors that’s nutritious, easy to prepare, and ideal for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Dressing/Marinade
- ¼ cup olive oil (or avocado oil)
- Juice of 2 lemons
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic clove, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt, to taste
- Kosher pepper, to taste
Quinoa Bowls
- 1 ½ cups quinoa, uncooked
- 4 medium chicken breasts (2 lbs, boneless and skinless, 32 ounces)
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives, pitted
Instructions
- Cook the Quinoa: Add 1 ½ cups quinoa to a small saucepan along with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for 12-15 minutes or until the quinoa is tender. Drain excess water if needed, then set aside and allow it to cool.
- Prepare the Dressing/Marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously until well emulsified.
- Marinate the Chicken: Pour about one-third of the marinade over the chicken breasts and toss to coat thoroughly. Reserve the remaining marinade for dressing later, ensuring it does not come into contact with raw chicken.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the chicken breasts on the grill and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Assemble the Bowls: Divide the cooled quinoa evenly among 4 bowls. Top each with grilled chicken, diced English cucumber, chopped Roma tomatoes, and diced red onion.
- Add the Finishing Touches: Sprinkle 1 cup crumbled feta cheese and 1 cup kalamata olives over the bowls. Drizzle each bowl with the remaining reserved dressing just before serving.
Notes
- Ensure to measure the internal temperature of the chicken to guarantee it’s safely cooked to 165°F.
- Feel free to substitute avocado oil for olive oil if preferred.
- The leftover marinade is reserved as a dressing and should not be used while contaminated with raw chicken to avoid cross-contamination.
- Quinoa can be rinsed before cooking to reduce any bitterness.
- For a more vibrant flavor, you can add fresh chopped parsley or mint to the bowls.
Keywords: Greek chicken bowl, grilled chicken, quinoa bowl, Mediterranean recipe, healthy chicken bowl, feta cheese bowl
