Greek Chicken Quinoa Bowl (Print Version)
# Ingredients:
→ Dressing & Marinade
01 -
2 teaspoons dried oregano
02 -
Freshly ground black pepper, to taste
03 -
1 garlic clove, minced
04 -
Juice of 2 lemons
05 -
0.5 tablespoon lemon zest, grated fine
06 -
1 teaspoon dried basil
07 -
Kosher salt, to taste
08 -
1 tablespoon honey
09 -
60 ml olive oil or avocado oil
→ Bowl Fixings
10 -
150 grams kalamata olives, pitted
11 -
1 English cucumber, diced up
12 -
260 grams uncooked quinoa
13 -
4 boneless and skinless chicken breasts
14 -
480 ml water
15 -
4 Roma tomatoes, chopped up
16 -
150 grams feta cheese, crumbled
17 -
1 medium red onion, diced
# Instructions:
01 -
Pop crumbled feta and those kalamata olives over every bowl. Pour over the leftover dressing when you’re ready to dig in.
02 -
Spoon the quinoa between four bowls. Drop in the grilled chicken slices, cucumber, tomato, and red onion to top it all off.
03 -
Warm up your grill or grill pan to medium-high. Lay down the chicken and let it go for about 6–8 minutes per side, making sure the inside hits 74°C. Don’t undercook!
04 -
In a shallow dish, pour about a third of your marinade over the chicken breasts. Toss so each piece is fully covered. Keep what’s left for serving—don’t mix them again.
05 -
Pour the oil, lemon juice, honey, zest, garlic, oregano, basil, salt, and pepper into a jar or bowl with a lid. Shake hard or stir well so everything blends together.
06 -
Add quinoa and the water to a small pot with a good pinch of salt. Get it bubbling, lower the heat, and cook for around 12–15 minutes till the quinoa is nice and tender. Drain off any extra water and let it cool down.
# Notes:
01 -
Keep any extras chilled in a sealed container for up to four days.
02 -
If you’re out of honey, maple syrup works just as well.
03 -
The chicken should be cooked until a thermometer shows 74°C inside.
04 -
You can swap in any neutral oil, like grapeseed, for avocado or olive oil if you want.
05 -
Pull the chicken off the heat before it dries out so it stays juicy.
06 -
Boneless chicken thighs taste great here instead of breast if you like.
07 -
For a meat-free option, leave out the chicken and load up on more veggies.
08 -
Store the dressing by itself if prepping early—add it right before serving for best flavor.