Greek Chicken Bowl

Ingredients

Dressing/marinade

  • 1/4 cup olive oil

  • 2 lemons juiced

  • 1 tbsp honey (or maple syrup)

  • 1/2 tbsp half lemon zest

  • 1 garlic clove minced

  • 2 tsp dried oregano

  • 1 tsp dried basil

  • salt and pepper to taste

Quinoa Bowls

  • 1 1/2 cup quinoa uncooked (or rice)

  • 4 chicken breast 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

Prep

Directions

  1. Add the quinoa to a small sauce pan together with 2 cups of water and a generous pinch of salt.

  2. To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.

  3. Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as a dressing, make sure it doesn’t touch the raw meat.

  4. Heat a grill pan or an outside grill over medium high heat. Add the chicken and grill for 6 to 8 minutes per side, or until cooked through an internal temperatures read 165.

  5. Divide the cooled quinoa among 4 serving bowls. Top with grilled chicken and prepped vegetables.

  6. Add the crumbled feta cheese and Kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.

#Melanie, #MainCourse

Blake edited ‘Greek Chicken Bowl’ at 9:55:25 PM on 7-4-2023.
Melanie created ‘Greek chicken bowl’ at 7:55:18 PM on 6-10-2023.