Description
Skip the boring chicken lunch and escape to the Mediterranean! This Greek Chicken Quinoa Bowl brings sunny flavors to your table in one colorful, protein-packed dish.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons olive oil (for marinade)
- 2 tablespoons fresh lemon juice (for marinade)
- 3 cloves garlic, minced (for marinade)
- 1 tablespoon dried oregano (for marinade)
- 1 teaspoon dried thyme (for marinade)
- 1 teaspoon salt (for marinade)
- ½ teaspoon black pepper (for marinade)
- 1 cup (185g) uncooked quinoa, rinsed
- 2 cups (475ml) chicken broth
- 1 tablespoon olive oil (for quinoa)
- ½ teaspoon salt (for quinoa)
- 1 English cucumber, diced (about 2 cups)
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- ¾ cup (120g) kalamata olives, pitted and halved
- 6 ounces (170g) feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup (60ml) extra virgin olive oil (for dressing)
- 3 tablespoons fresh lemon juice (for dressing)
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced (for dressing)
- 1 teaspoon dried oregano (for dressing)
- ½ teaspoon Dijon mustard
- Salt and pepper to taste (for dressing)
Instructions
- Mix olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper in a large bowl. Add chicken breasts, coat completely, cover, and refrigerate for 30 minutes to 4 hours.
- Rinse quinoa until water runs clear. Combine with chicken broth, olive oil, and salt in a medium saucepan. Bring to a boil, reduce to simmer, cover, and cook for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- Remove chicken from marinade and discard remaining liquid. Cook in a heated grill pan or skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
- Make the dressing by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper until emulsified.
- Divide quinoa among four bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, kalamata olives, feta cheese, and parsley.
- Drizzle with Greek dressing just before serving. Gently toss components to coat with dressing and serve immediately.