Greek Chicken Bowl

Serves: 4

Ingredients

Dressing/Marinade

  • ¼ cup olive oil

  • 1 lemon juiced

  • 1 tablespoon honey

  • ½ tablespoon lemon zest

  • 2 tbsp red wine vinegar

  • 1 garlic clove minced

  • 2 teaspoons dried oregano

  • 1 teaspoon dried basil

  • sea salt to taste

  • pepper to taste

Quinoa Bowls

  • 1 ½ cups quinoa uncooked

  • 4 chicken breasts boneless, skinless

  • 1 English cucumber diced

  • 4 Roma tomatoes chopped

  • 1 red onion medium, diced

  • 1 cup feta cheese crumbled

  • 1 Cup kalamata olives pitted

Instructions

  • Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

  • To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.

  • Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

  • Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

  • Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.

  • Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.

Edited recipe from healthyfitnessmeals.com

Brianna Campigotto