Greek Chicken Bowls with Zesty Lemon Dressing
These Greek Chicken Bowls are a vibrant and healthy meal, perfect for lunch or dinner. They feature tender, marinated chicken, fluffy quinoa, fresh vegetables, and a tangy lemon-herb dressing, creating a flavor-packed Mediterranean experience.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- saucepan
- Grill or skillet
- Cutting board
- Knife
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ¼ cup lemon juice, freshly squeezed
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water or broth
- 1 cucumber, chopped
- 2 tomatoes, chopped
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Instructions
- In a bowl, whisk together the lemon juice, olive oil, garlic, oregano, red wine vinegar, salt, and pepper.
- Add the chicken breasts and toss to coat. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Rinse the quinoa thoroughly under cold water.
- In a saucepan, combine the quinoa with water or broth according to package directions.
- Bring to a boil, then reduce heat and simmer until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork.
- Preheat a grill or skillet over medium-high heat.
- Remove the chicken from the marinade and grill or pan-sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing or dicing.
- While the chicken is cooking, chop the cucumber, tomatoes, and red onion. Pit and halve the Kalamata olives. Crumble the feta cheese.
- Divide the cooked quinoa among bowls.
- Top with the sliced or diced chicken, cucumber, tomatoes, red onion, olives, and feta cheese.
- Drizzle with the remaining marinade or a simple lemon-herb dressing.
- Garnish with fresh parsley.
Notes
For extra flavor, marinate the chicken in Greek yogurt. Add a dollop of homemade tzatziki sauce for a cooling element. Sprinkle with toasted pine nuts for a delicate crunch. These bowls are perfect for meal prep and can be stored in the refrigerator for up to 3-4 days.