Description
Indulge in a vibrant Greek Chicken Bowl that encapsulates the essence of Mediterranean cuisine. This delightful dish features juicy grilled chicken served over fluffy quinoa, complemented by crunchy cucumbers, ripe tomatoes, tangy kalamata olives, and creamy feta cheese. All of this is perfectly tied together with a zesty lemon herb dressing, making each bite a refreshing experience. Whether you’re preparing lunch for the week or hosting friends for dinner, this bowl is not only visually appealing but also packed with nutrients, ensuring you savor every moment around the table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups quinoa
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 cup kalamata olives, pitted
- 1 cup feta cheese, crumbled
- ¼ cup olive 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
Instructions
- Cook quinoa in a saucepan with water and salt until tender (12–15 minutes). Drain and set aside.
- Whisk together olive oil, lemon juice, honey, zest, garlic, oregano, salt, and pepper to create the dressing.
- Marinate chicken in one-third of the dressing for at least 30 minutes.
- Grill chicken over medium-high heat for 6–8 minutes per side until fully cooked (165°F internal temperature).
- Assemble bowls with quinoa as the base topped with grilled chicken slices and fresh vegetables.
- Drizzle with remaining dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 510
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg