free counter with statistics Print

The Ultimate Greek Chicken Bowl: Your Healthy Meal-Prep Solution

Meal prep containers with the separate components for the Greek Chicken Bowl.

A healthy and flavorful Greek-inspired meal bowl. The dish features grilled chicken that has been marinated in a zesty lemon-herb vinaigrette. The chicken is served over a bed of fluffy quinoa and topped with a fresh assortment of diced cucumber, tomatoes, and red onion, along with crumbled feta cheese and Kalamata olives. The same vinaigrette used for the marinade is reserved and used as a dressing to tie the whole bowl together.

Ingredients

Scale
  • Dressing/Marinade:
  • 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
  • Quinoa Bowls:
  • 1 ½ cups quinoa, uncooked
  • 4 boneless, skinless chicken breasts
  • 1 English cucumber, diced
  • 4 Roma tomatoes, chopped
  • 1 medium red onion, diced
  • 1 cup feta cheese, crumbled
  • 1 Cup kalamata olives, pitted

Instructions

  1. Cook the Quinoa: In a small saucepan, combine 1 ½ cups of quinoa with 2 cups of water and a generous pinch of salt. Bring to a simmer over medium heat and cook for 12-15 minutes, or until the quinoa is tender and the water is absorbed. Drain any excess water and set aside to cool.
  2. Make the Dressing/Marinade: In a small jar or bowl, combine all the dressing ingredients: olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper. Shake or stir vigorously to emulsify.
  3. Marinate and Grill the Chicken: Pour about one-third of the prepared dressing over the chicken breasts in a bowl, tossing to coat them completely. Reserve the remaining two-thirds of the dressing, ensuring it does not come into contact with the raw chicken.
  4. Heat a grill pan or an outdoor grill over medium-high heat. Grill the marinated chicken for 6-8 minutes per side, or until cooked through with an internal temperature of 165°F. Let the chicken rest before slicing.
  5. Assemble the Bowls: Divide the cooled quinoa among 4 serving bowls.
  6. Top the quinoa with the grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
  7. Sprinkle the feta cheese and Kalamata olives over the bowls.
  8. Drizzle with the reserved, untouched dressing and serve.

Notes

  • The dressing for this recipe serves a dual purpose as both a marinade for the chicken and a final dressing for the bowl. It is critical for food safety to keep the portion for the dressing separate from the portion used on the raw chicken.
  • This dish is well-suited for meal prep; you can prepare the quinoa, dressing, and chopped vegetables ahead of time.
  • Ensure the chicken is cooked to a safe internal temperature of 165°F.

Nutrition

Find it online: https://cookupjoy.com/greek-chicken-bowl/