Description
This Greek Chicken Bowl recipe features tender grilled chicken breasts marinated in a vibrant lemon-oregano dressing, served atop fluffy quinoa and topped with fresh cucumbers, tomatoes, red onion, kalamata olives, and crumbled feta cheese. A perfect balance of bright, savory, and tangy flavors, this bowl is nutritious, satisfying, and ideal for a quick, wholesome meal.
Ingredients
Marinade & Dressing
- ¼ cup olive oil (or avocado oil)
- 2 lemons, juiced
- 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
Main Ingredients
- 1 ½ cups quinoa (uncooked)
- 4 medium chicken breasts (2 lbs boneless, skinless)
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 red onion (medium), diced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives, pitted
Instructions
- Cook the Quinoa: Add 1 ½ cups quinoa to a small saucepan with 2 cups water and a generous pinch of salt. Place over medium heat and simmer for 12-15 minutes until the quinoa is tender. Drain any excess water if needed, then set aside to cool.
- Prepare the Marinade and Dressing: 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 to emulsify the ingredients into a cohesive dressing.
- Marinate the Chicken: Pour about one-third of the marinade over the 4 chicken breasts, tossing to coat them evenly. Reserve the remaining marinade to use later as dressing, ensuring it does not contact raw meat to avoid contamination.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is thoroughly cooked.
- Assemble the Bowls: Divide the cooled quinoa equally among 4 serving bowls. Top each bowl with grilled chicken, diced English cucumber, chopped Roma tomatoes, and diced red onion.
- Add the Finishing Touches: Sprinkle each bowl with 1 cup crumbled feta cheese and 1 cup pitted kalamata olives. Drizzle the remaining reserved dressing over the assembled bowls for extra flavor.
Notes
- You can substitute chicken thighs if you prefer darker meat; adjust grill time accordingly.
- For a vegetarian option, replace grilled chicken with grilled halloumi or chickpeas.
- Quinoa can be cooked in advance and refrigerated to save time.
- Ensure the marinade reserved for dressing does not come into contact with raw chicken to maintain food safety.
- Serve with a side of warm pita bread or a light Greek yogurt dip for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
