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Homemade Greek Chicken Bowl

A vibrant and flavorful Mediterranean-inspired dish featuring grilled chicken, fluffy quinoa, and fresh vegetables, perfect for a quick weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade/Dressing
  • 1/3 cup high-quality extra virgin olive oil California Olive Ranch is a preferred brand.
  • 2 pieces fresh lemons, juiced Use the zest of 1/2 lemon as well.
  • 1.5 tbsp honey Local and raw honey is best.
  • 2 cloves garlic, minced Fresh garlic is recommended for maximum flavor.
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp red pepper flakes Adjust according to your spice preference.
  • Salt and pepper To taste.
For the Bowl
  • 1.5 cups quinoa Preferred brands: Bob's Red Mill or Kraft.
  • 2 lb boneless, skinless chicken breast
  • 1 piece cucumber, diced
  • 4 pieces ripe tomatoes, chopped Cherry tomatoes can add sweetness.
  • 1 piece red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1 cup kalamata olives, pitted and halved

Method
 

Preparation
  1. In a glass jar or mixing bowl, whisk together olive oil, juice of 2 lemons, honey, lemon zest, minced garlic, oregano, basil, red pepper flakes, salt, and pepper.
  2. Reserve 1/3 of this vinaigrette for drizzling at the end. Use the remaining as a marinade, coating the chicken chunks.
  3. Allow the chicken to marinate for a minimum of 10 minutes (up to 2 hours in the fridge works wonders).
Cooking the Quinoa
  1. Bring 3 cups of salted water to a boil.
  2. Add 1 1/2 cups quinoa, reduce to a simmer, and cook for about 12-15 minutes until the liquid is absorbed and the quinoa is tender.
  3. Fluff with a fork and set aside to cool.
Prepping the Vegetables
  1. While the quinoa is cooking, dice the cucumber, chop the tomatoes, and thinly slice the red onion. Set aside.
Grilling the Chicken
  1. Preheat your grill or grill pan to medium-high heat.
  2. Grill the marinated chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
  3. Let the chicken rest for a couple of minutes before slicing.
Assembling the Bowls
  1. In serving bowls, layer cooled quinoa, sliced grilled chicken, and arrange the fresh veggies around the bowl.
  2. Top with crumbled feta and kalamata olives, then drizzle with the reserved vinaigrette for added zing.

Notes

Leftovers can be stored covered in the fridge for up to 4 days. The taste actually deepens as it sits. Great for meal prepping!