Greek Chicken Quinoa Bowl (Print-Friendly Version)

Grilled chicken, quinoa, cucumber, olives, and feta create a balanced Mediterranean-inspired bowl.

# What You Need:

→ Dressing / Marinade

01 - 60 millilitres olive oil or avocado oil
02 - Juice of 2 lemons
03 - 1 tablespoon honey
04 - 0.5 tablespoon lemon zest
05 - 1 garlic clove, minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - Kosher salt, to taste
09 - Kosher pepper, to taste

→ Quinoa Bowls

10 - 270 grams quinoa, uncooked
11 - 4 chicken breasts, boneless and skinless
12 - 1 English cucumber, diced
13 - 4 Roma tomatoes, chopped
14 - 1 medium red onion, diced
15 - 150 grams feta cheese, crumbled
16 - 130 grams kalamata olives, pitted

# How to Make It:

01 - Combine quinoa with 480 millilitres of water and a generous pinch of salt in a small saucepan. Bring to a simmer over medium heat and cook uncovered for 12–15 minutes until quinoa is tender. Drain excess liquid if necessary, then allow to cool.
02 - In a small jar, combine olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, and season with kosher salt and pepper. Stir vigorously to emulsify.
03 - Pour one third of the prepared marinade over chicken breasts and toss to coat completely. Reserve the remaining marinade in a separate container to use as dressing.
04 - Preheat a grill pan or barbecue to medium-high heat. Cook chicken for 6–8 minutes on each side, or until fully cooked and internal temperature reaches 74°C.
05 - Divide cooled quinoa evenly among serving bowls. Top with grilled chicken, diced cucumber, chopped Roma tomatoes, and diced red onion.
06 - Add crumbled feta cheese and kalamata olives to each bowl. Drizzle with remaining dressing before serving.

# Important Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to four days.
02 - Maple syrup can substitute for honey if desired.
03 - Always cook chicken to an internal temperature of 74°C.
04 - Any neutral oil such as grapeseed may be used instead of olive oil.
05 - Avoid overcooking chicken to prevent it from becoming tough.
06 - Boneless chicken thighs are a suitable alternative.
07 - For a vegetarian bowl, omit chicken and increase vegetables.
08 - If meal prepping, store dressing separately until ready to serve.

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