Name: Easy Healthy Greek Chicken Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 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; 1 ½ 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

Description

These Easy Healthy Greek Chicken Bowls are filled with vibrant, fresh ingredients, including marinated chicken breasts, quinoa, crisp veggies, tangy feta cheese, and briny kalamata olives. Drizzled with a zesty lemon-oregano dressing, these bowls offer a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

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 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

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Instructions

Prepare the Dressing/Marinade: In a small bowl, whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper. Set aside.
Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour half of the dressing/marinade over the chicken, ensuring it’s evenly coated. Marinate for at least 30 minutes to 2 hours in the refrigerator.
Cook the Quinoa: While the chicken is marinating, cook the quinoa according to package instructions. Set aside to cool.
Cook the Chicken: Preheat a grill or skillet over medium heat. Cook the marinated chicken breasts for 5-7 minutes per side or until fully cooked (165°F internal temperature). Let the chicken rest for a few minutes before slicing.
Assemble the Bowls: In each bowl, add a scoop of quinoa. Top with diced cucumber, chopped tomatoes, red onion, crumbled feta, and kalamata olives. Add sliced chicken on top.

Serve: Drizzle the remaining dressing/marinade over the bowls before serving. Enjoy with extra lemon wedges if desired.

Notes

If you prefer a vegetarian version, you can skip the chicken and add chickpeas or grilled tofu instead.
You can also prepare the quinoa and marinade ahead of time to make this meal even easier during the week.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilled
Cuisine: Mediterranean