Description
A delicious and healthy recipe for Greek chicken bowls featuring grilled chicken, quinoa, fresh vegetables, and feta cheese.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup tzatziki sauce (store-bought or homemade)
Instructions
- Preheat the grill or a grill pan over medium-high heat.
- In a small bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. Toss gently to mix.
- To assemble the bowls, divide the quinoa mixture among four bowls. Top each with sliced grilled chicken and a generous sprinkle of feta cheese.
- Drizzle tzatziki sauce over the top before serving.
Notes
- For added flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before grilling.
- You can also substitute grilled shrimp or tofu for a different protein option.
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes to the quinoa mixture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg