Greek Chicken Bowl
A vibrant and hearty dish that combines grilled chicken with fluffy quinoa and a colorful array of vegetables, perfect for a quick weeknight dinner.
Ingredients
For the Chicken
- 2 pieces chicken breasts Use chicken thighs for juicier option.
- Salt and pepper, to taste
- 1 teaspoon dried oregano
For the Base
- 2 cups cooked quinoa Can substitute with couscous or brown rice.
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1/2 piece red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved Green olives can be used as a substitute.
For the Dressing
- 1/4 cup olive oil Use good-quality for best flavor.
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
To Serve
- 1 cup feta cheese, crumbled Can substitute with goat cheese or a dairy-free alternative.
Instructions
Preparation
- Preheat the grill to medium heat. Season the chicken breasts with salt, pepper, and oregano.
- Grill the chicken for 6-7 minutes on each side, or until completely cooked through to an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
Assembly
- In a large bowl, combine cooked quinoa, cherry tomatoes, diced cucumber, sliced red onion, and halved olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well blended.
- Add the sliced chicken to the salad and drizzle the dressing over the top.
- Top with crumbled feta cheese and serve immediately.
Notes
Use a meat thermometer to ensure chicken is perfectly cooked. For a touch of luxury, drizzle with balsamic reduction right before serving.