GREEK CHICKEN BOWL

This Greek chicken bowl is exactly what you need for an easy lunch or dinner! Made with quinoa, fresh cucumber, kalamata olives, and grilled chicken breasts for a well-rounded Mediterranean-inspired meal.

Prep Time: 5 min.        Cook Time: 23 min.     Total Time: 28 min.

Serves: 4

INGREDIENTS

Dressing/Marinade

¼ cup olive oil

2 lemons juiced

1 Tbsp honey

½ Tbsp lemon zest

1 garlic clove minced

2 tsp dried oregano

1 tsp dried basil

S&P to taste

Quinoa Bowls

1½ cups quinoa uncooked

4 chicken breasts 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

4 cups mixed greens

 

DIRECTIONS

-Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat bring to a boil then drop the heat and allow it to simmer for about 15 minutes, or until quinoa is tender. Once the quinoa is done cooking, set aside and allow it to cool.

-To a small jar add all dressing/marinade ingredients and shake vigorously to emulsify.

-Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

-Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 4-5 min per side, or until cooked through and internal temperature reads 155°F.  Chop chicken to desired sized pieces.

-Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.

-Add the crumbled feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining dressing.

-Can also serve over mixed greens or a combination of greens and quinoa.

-I make extra dressing and use it for a lot of other tasty items…