Greek Chicken Bowl

A vibrant and healthy meal combining grilled chicken, fresh vegetables, and protein-packed quinoa, perfect for lunch or dinner.

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Base Ingredients

2 cups cooked quinoa This serves as the hearty base of your bowl, providing protein and fiber.
1 pound boneless, skinless chicken breasts The star of the dish, grilled to perfection for a juicy bite.
2 tablespoons olive oil This adds richness and helps to marinate the chicken.
2 teaspoons dried oregano A classic herb that brings a taste of Greece to your dish.
1 teaspoon garlic powder For that aromatic flavor that enhances the chicken.
to taste salt and pepper Essential seasonings to elevate all the flavors.
1 cup cherry tomatoes, halved These add a sweet and juicy crunch.
1 cucumber diced A refreshing element that balances the dish.
1/2 red onion thinly sliced For a bit of sharpness and color.
1 cup feta cheese, crumbled This creamy cheese adds a tangy flavor that complements the other ingredients.
1/2 cup Kalamata olives, pitted and halved These olives provide a briny kick that enhances the Mediterranean vibe.
1/4 cup fresh parsley, chopped A sprinkle of freshness to finish off the bowl.
1 lemon Juice of This brightens the dish and adds a zesty touch.

Marinate the chicken by combining olive oil, oregano, garlic powder, salt, and pepper. Coat the chicken and let it sit for 15-30 minutes.
Grill the marinated chicken for 6-7 minutes on each side until it reaches 165°F. Let it rest for 5 minutes before slicing.
In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, feta cheese, Kalamata olives, and parsley. Toss gently.
Assemble the bowl by placing quinoa salad in each bowl, topping with sliced chicken, and drizzling with lemon juice.

Calories: 450kcalProtein: 35gSodium: 600mg

Let us know how it was!