Healthy Greek Chicken Bowls
A vibrant blend of flavors featuring grilled chicken, quinoa, and fresh veggies, perfect for a quick weeknight dinner or meal prep.
Ingredients
For the quinoa
- 1 cup quinoa, fluffy and nutty Rinse before cooking.
- 1.5 cups low-sodium chicken broth, rich and aromatic Can be substituted with vegetable broth.
For the chicken
- 4 pieces boneless, skinless chicken breasts, tender and juicy Can substitute with turkey or tofu.
- 2 tablespoons olive oil, smooth and fruity For marinating.
- 1 teaspoon dried oregano, earthy and herbaceous
- 1 teaspoon dried basil, fragrant and sweet
- 1 teaspoon garlic powder, pungent and savory
- to taste Salt and pepper To enhance the flavors.
For the toppings
- 1 medium cucumber, diced, crisp and refreshing
- 1 cup cherry tomatoes, halved, sweet and succulent
- 0.5 medium red onion, thinly sliced, sharp and zesty
- 0.5 cup kalamata olives, pitted and halved, briny and bold
- 0.5 cup crumbled feta cheese, creamy and tangy Optional, can omit for dairy-free.
- 0.25 cup chopped fresh parsley, bright and herbaceous
- 1 medium lemon, juiced, adding a burst of citrus freshness
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness.
- In a medium saucepan, bring the low-sodium chicken broth to a vigorous boil.
- Add the rinsed quinoa to the pot, reduce heat to low, cover, and let it simmer for approximately 15-20 minutes until the liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Cooking Chicken
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, oregano, basil, garlic powder, salt, and pepper.
- Brush the chicken breasts with the mixture generously.
- Grill the chicken for 6-7 minutes on each side or until fully cooked.
- Allow the chicken to rest for a few minutes before slicing.
Assembly
- In a large bowl, toss together cucumber, cherry tomatoes, red onion, olives, feta, and parsley.
- Add the cooked quinoa to the mixture and toss gently.
- Divide the mixture into bowls and top each with sliced grilled chicken.
- Drizzle lemon juice over the bowls before serving.
Notes
Serve with pita bread and tzatziki sauce. Can be stored in the fridge for up to 3 days.