Description
A flavorful Greek Chicken Quinoa Bowl featuring marinated and grilled chicken breasts served over a bed of fluffy quinoa with fresh vegetables, Kalamata olives, and crumbled feta cheese. This healthy, protein-packed Mediterranean-inspired meal is perfect for quick and nutritious meal prep.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bowl
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly to create the marinade.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook the Chicken: Preheat your grill or stovetop pan to medium heat. Grill or pan-sear the chicken breasts for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes. Once rested, slice the chicken into thin strips for serving.
- Assemble the Bowls: In serving bowls, layer cooked quinoa first. Top with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and sliced chicken breasts.
- Add Final Touches: Sprinkle crumbled feta cheese and chopped fresh parsley over the assembled bowls. Serve with lemon wedges on the side for an extra burst of freshness.
Notes
- Add a dollop of tzatziki or hummus for extra flavor and creaminess.
- Swap quinoa for brown rice or cauliflower rice to fit different dietary preferences or textures.
