Description
A vibrant and flavorful Greek Chicken Quinoa Bowl bringing together grilled chicken, fresh veggies, and fluffy quinoa.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 3 large garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups dry quinoa
- 1 small English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ red onion, diced
- ⅔ cup feta cheese, crumbled (optional)
- ½ cup sliced kalamata olives (optional)
Instructions
- Place each chicken breast in a large zip-top storage bag. Use a meat mallet or rolling pin to pound it to an even ½-inch thickness.
- Combine olive oil, lemon juice, minced garlic, thyme, oregano, salt, and pepper in a small bowl. Whisk until combined.
- Pour the marinade into the bag with the chicken and turn to coat. Place the bag in a baking dish (to catch any potential leaks) and put it in the fridge.
- Rinse the quinoa under cold water using a fine mesh sieve. Combine quinoa with 2 ¼ cups water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 10 to 15 minutes or until the quinoa is tender and water is absorbed. Set aside to cool.
- Preheat your grill to medium-high heat, around 400 – 450°F.
- Remove the chicken from the marinade, discarding the excess. Grill the chicken for 5-7 minutes per side until cooked through (internal temperature reaches 165°F/75°C). Let the chicken rest for 5 minutes before slicing.
- Divide the cooled quinoa evenly among four serving bowls. Top each bowl with grilled chicken strips, diced cucumber, halved tomatoes, diced avocado, diced red onion, and sprinkle with feta cheese and kalamata olives if desired.
Notes
Marinate the chicken for several hours or overnight for best flavor. Serve with Greek yogurt or Tzatziki sauce.
