Greek chicken bowl

By Rena Awada

Total Time: 28 Minutes

Prep Time: 5 Minutes

Cook Time: 23 Minutes

This Greek Chicken Bowl checks every box for a winning weeknight meal. It is fresh, filling, and packed with bold Mediterranean flavors that the whole family will enjoy.

Juicy chicken breast, hearty quinoa, crisp Greek-style veggies, and creamy feta cheese all come together in one satisfying bowl and ready in just 30 minutes.

It is naturally gluten-free, great for meal prep, and just as delicious the next day, making it as practical as it is tasty

Ingredients

·       Dressing/Marinade

• 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

Quinoa Bowls

• 1 ½ cups quinoa, uncooked

• 4 medium chicken breasts , 2 lbs boneless and skinless, 32-ounces

• 1 English cucumber, diced

• 4 Roma tomatoes, chopped

• 1 red onion, medium, diced

• 1 cup feta cheese, crumbled

• 1 Cup kalamata olives, pitted

Instructions

Step 1 - Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

Step 2 - To a small jar, add all dressing/marinade ingredients ( ¼ cup olive 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, and Kosher pepper) and stir vigorously to emulsify.

Step 3 - Pour about 1/3 of the marinade over the 4 medium chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

Step 4 - Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

Step 5 - Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber– chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).

Step 6 - Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.

The combination of warm grilled chicken, hearty quinoa, crisp fresh veggies, salty feta, and that bright lemony dressing all in one bowl is hard to beat.

This recipe is also a meal prep dream. Make a big batch on Sunday and store the quinoa, chicken, veggies, feta, and dressing separately in airtight containers. When ready to eat, simply assemble and drizzle. Fresh, wholesome lunches and dinners sorted for the entire week with almost no effort.