Greek Chicken Bowls
A vibrant dish of grilled chicken, fluffy quinoa, and fresh vegetables, inspired by the flavors of Greece.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- 1 cup Kalamata olives, pitted
- Lemon wedges, for serving
Instructions
- Preheat your grill.
- Prepare the marinade by combining olive oil, oregano, salt, and pepper.
- Coat the chicken with the marinade.
- Grill the chicken for 6-7 minutes on each side until cooked through.
- Let the chicken rest before slicing.
- Assemble the bowls with quinoa, chicken, tomatoes, cucumber, onion, feta, and olives.
- Serve with lemon wedges.
Notes
Let the chicken rest after grilling for juicier meat. Substitute with halloumi or chickpeas for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/greek-chicken-bowls-4/