Greek Chicken Quinoa Bowl with Feta and Kalamata Olives Recipe
A vibrant and healthy Greek Chicken Bowl recipe featuring juicy grilled chicken breasts marinated in a zesty lemon and herb dressing, served over fluffy quinoa and topped with fresh vegetables, feta cheese, and kalamata olives. Perfect for a nutritious and flavorful meal in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Marinade / Dressing
- 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)
Main Ingredients
- 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
- Cook Quinoa: Add 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a generous pinch of kosher salt. Bring to a simmer over medium heat and cook for 12-15 minutes until the quinoa is tender. Drain any excess water if necessary, then set aside to cool.
- Prepare Marinade/Dressing: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify and blend the flavors.
- Marinate Chicken: Pour about one-third of the marinade over the chicken breasts and toss to coat them evenly. Reserve the remaining marinade for later use as a dressing, ensuring it does not come into contact with the raw chicken.
- Grill Chicken: Preheat a grill pan or outdoor grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
- Assemble Bowls: Divide the cooled quinoa among four serving bowls. Top each bowl with the grilled chicken and prepared vegetables: diced English cucumber, chopped Roma tomatoes, and diced red onion.
- Add Cheese, Olives, and Dressing: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives evenly over the bowls. Drizzle with the remaining reserved marinade to enhance flavor and serve immediately.
Notes
- You can substitute the quinoa with couscous or rice if preferred.
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
- Ensure the marinade reserved for dressing does not touch raw chicken to avoid cross-contamination.
- Grilling over medium-high heat helps achieve a nice char while keeping the chicken juicy.
- Leftover quinoa and grilled chicken can be stored separately in airtight containers for up to 3 days.
