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Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

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3.9 from 5 reviews

This Greek chicken bowl combines tender grilled chicken breasts with fluffy quinoa, fresh cucumber, tomatoes, red onion, tangy feta cheese, and kalamata olives, all tossed in a vibrant lemon-oregano dressing. Perfect for an easy, gluten-free Mediterranean-inspired lunch or dinner that’s both nutritious and flavorful.

Ingredients

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 medium chicken breasts (2 lbs boneless and skinless, 32 ounces)
  • 1 English cucumber, diced
  • 4 Roma tomatoes, chopped
  • 1 red onion (medium), diced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, pitted

Instructions

  1. Cook the quinoa: Add 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place over medium heat and simmer for 12-15 minutes until the quinoa is tender. Drain if necessary, then set aside to cool.
  2. Prepare the dressing/marinade: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify the dressing.
  3. Marinate the chicken: Pour about one-third of the dressing over the chicken breasts and toss to coat completely. Reserve the remaining dressing to use later as a salad topping, ensuring it does not contact the raw chicken.
  4. Grill the chicken: Heat a grill pan or outdoor grill over medium-high heat. Add the marinated chicken breasts and grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
  5. Assemble the bowls: Divide the cooled quinoa evenly among four serving bowls. Top each portion with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
  6. Add the toppings and dressing: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls. Drizzle the remaining reserved dressing over each bowl to finish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • Maple syrup can be substituted for honey in the dressing if preferred.
  • Ensure the chicken is cooked to an internal temperature of 165°F for safety.
  • Use any neutral oil you have on hand such as avocado, grapeseed, or olive oil.
  • Avoid overcooking the chicken as it may become tough.
  • Boneless chicken thighs can be used instead of chicken breasts for a juicier option.
  • For a vegetarian version, omit the chicken and add extra vegetables.
  • If preparing in advance, keep the dressing separate until ready to serve to maintain freshness.

Find it online: https://yumntasty.com/greek-chicken-bowl-with-quinoa-feta-and-kalamata-olives-recipe/