Healthy Greek Chicken Bowls
A vibrant and nourishing dish featuring juicy grilled chicken, fluffy quinoa, and a medley of fresh vegetables, perfect for quick weeknight meals.
Ingredients
For the Quinoa
- 1 cup quinoa Rinsed under cold water
- 1.5 cups low-sodium chicken broth
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil Golden olive oil for marinating
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- 1 teaspoon garlic powder
For the Salad
- 1 piece diced cucumber
- 1 cup halved cherry tomatoes
- 0.5 piece thinly sliced red onion
- 0.5 cup pitted and halved kalamata olives
- 0.5 cup crumbled feta cheese
- 0.25 cup chopped fresh parsley
- 1 piece lemon Juice squeezed for flavor
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water using a fine-mesh strainer.
- In a medium saucepan, bring the low-sodium chicken broth to a boil.
- Once boiling, add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes.
- Fluff the quinoa with a fork and let it stand for a few minutes to cool slightly.
Grilling Chicken
- Preheat your grill to medium-high heat.
- In a bowl, combine olive oil, dried oregano, basil, garlic powder, salt, and pepper to create a marinade.
- Brush the chicken breasts with the marinade and place them on the grill.
- Cook for about 6-7 minutes on each side until fully cooked.
- Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
Assembling Bowls
- In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, kalamata olives, crumbled feta cheese, and chopped parsley.
- Add the cooked quinoa and gently toss to mix all ingredients.
- Divide the quinoa mixture into bowls, topping each with sliced chicken and drizzling with fresh lemon juice.
- Serve immediately and enjoy your Healthy Greek Chicken Bowls!
Notes
For enhanced flavors, marinate the chicken prior to grilling. Use fresh herbs for better taste. Add red pepper flakes for a spicy kick.