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Greek Chicken Bowl with Quinoa, Feta, and Kalamata Olives Recipe

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4.2 from 53 reviews

This Greek Chicken Bowl combines juicy grilled chicken breasts marinated in a tangy lemon and herb dressing with fluffy quinoa, fresh chopped cucumber, tomatoes, red onion, tangy feta cheese, and kalamata olives. It’s a balanced and vibrant meal packed with Mediterranean flavors, perfect for a quick and healthy 28-minute dinner that serves four.

  • Total Time: 28 minutes
  • Yield: 4 servings

Ingredients

Marinade/Dressing

  • ¼ cup olive oil (or avocado oil)
  • 2 lemons (juiced)
  • 1 tablespoon honey
  • ½ tablespoon lemon zest
  • 1 garlic clove (minced)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Kosher salt (to taste)
  • Kosher pepper (to taste)

Main Ingredients

  • 1 ½ cups quinoa (uncooked)
  • 4 medium chicken breasts (2 lbs boneless and skinless, 32 ounces)
  • 1 English cucumber (diced)
  • 4 Roma tomatoes (chopped)
  • 1 red onion (medium, diced)
  • 1 cup feta cheese (crumbled)
  • 1 cup kalamata olives (pitted)

Instructions

  1. Cook the Quinoa: Add 1 ½ cups of quinoa to a small saucepan with 2 cups of water and a generous pinch of salt. Place it over medium heat and bring to a gentle simmer. Cook for 12-15 minutes or until the quinoa is tender. Drain any excess water if necessary, then set aside to cool.
  2. Prepare the Marinade/Dressing: In a small jar, combine ¼ cup olive oil, juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Stir vigorously to emulsify the mixture.
  3. Marinate the Chicken: Pour about one-third of the marinade over the 4 chicken breasts in a bowl. Toss thoroughly to coat each piece evenly. Reserve the remaining marinade for later as a dressing, ensuring it does not come into contact with the raw chicken.
  4. Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
  5. Assemble the Bowls: Divide the cooled quinoa evenly among 4 serving bowls. Top each bowl with grilled chicken, then add diced cucumber, chopped Roma tomatoes, and diced red onion.
  6. Add Cheese and Olives: Sprinkle 1 cup of crumbled feta cheese and 1 cup of pitted kalamata olives over the bowls.
  7. Finish with Dressing: Drizzle the reserved marinade (dressing) over each bowl just before serving to enhance the fresh and vibrant flavors.

Notes

  • You can substitute quinoa with couscous or rice if preferred.
  • For additional zest, add fresh dill or mint to the veggie topping.
  • Make sure to reserve dressing before adding raw chicken to avoid cross-contamination.
  • Grilling can be done on an indoor grill pan or outdoor barbecue.
  • Leftovers keep well refrigerated for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/greek-chicken-bowl-with-quinoa-feta-and-kalamata-olives-recipe-2/