Description
This Healthy Greek Chicken Bowls recipe features tender grilled chicken seasoned with Mediterranean herbs, served over fluffy quinoa and a fresh mix of cucumber, cherry tomatoes, red onion, olives, and feta cheese. A refreshing drizzle of lemon juice ties the flavors together for a nutritious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Grains
- 1 cup quinoa
- 1 ½ cups low-sodium chicken broth
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Salad Mix
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Finishing
- 1 lemon, juiced
Instructions
- Rinse Quinoa: Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness and impurities.
- Boil Broth: Bring the low-sodium chicken broth to a boil in a medium saucepan to prepare for cooking the quinoa.
- Cook Quinoa: Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the liquid is fully absorbed.
- Fluff Quinoa: Remove the saucepan from heat, let the quinoa stand covered for 5 minutes, then fluff it with a fork to separate the grains.
- Preheat Grill: Heat a grill or a grill pan over medium-high heat to prepare for cooking the chicken.
- Make Marinade: In a small bowl, combine olive oil, dried oregano, dried basil, garlic powder, salt, and pepper to create a flavorful marinade.
- Marinate Chicken: Brush the chicken breasts evenly with the prepared olive oil and herb mixture to coat thoroughly.
- Grill Chicken: Place the chicken breasts on the grill and cook for approximately 6-7 minutes on each side or until the chicken is cooked through with no pink inside.
- Rest and Slice Chicken: Remove the grilled chicken from the heat, let it rest a few minutes to retain juices, then slice into strips.
- Prepare Salad Mix: In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Add Quinoa: Mix the cooked quinoa into the bowl with the vegetables and toss all ingredients together for uniform flavor.
- Portion Bowls: Divide the quinoa and vegetable mixture evenly into serving bowls.
- Add Chicken to Bowls: Top each bowl with the sliced grilled chicken strips for protein.
- Drizzle Lemon Juice: Squeeze fresh lemon juice over the bowls to add bright, tangy flavor just before serving.
- Serve and Enjoy: Serve immediately and enjoy your healthy and delicious Greek chicken bowls.
Notes
- Low-sodium chicken broth keeps this recipe heart-healthy and allows control over salt levels.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
- Resting the chicken after grilling helps keep it juicy and tender.
- Feel free to add extra chopped herbs like dill or mint for additional freshness.
- This recipe is great for meal prep; store components separately for best texture.
