Greek Chicken Bowl
A delicious and colorful meal featuring grilled chicken served over quinoa, garnished with fresh veggies and bursting with Mediterranean flavors.
Ingredients
For the Base
- 1 cup quinoa
- 2 cups water or chicken broth
For the Chicken
- 2 grilled chicken breasts, sliced
For the Fresh Ingredients
- 1 cup diced cucumber
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
For the Dressing
- 2 tablespoons olive oil Or avocado oil for a different flavor.
- 1 tablespoon lemon juice
- Salt and pepper to taste
To Serve
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the quinoa under cold water, then combine it with water or chicken broth in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.
- While the quinoa is cooking, grill the chicken breasts until fully cooked, which typically takes about 6-7 minutes per side on medium-high heat. Then slice them into strips.
- In a large bowl, combine the cooked quinoa, diced cucumber, sliced olives, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine all ingredients well.
- Serve the quinoa mixture topped with sliced grilled chicken and garnish with fresh parsley if desired.
Notes
Rinsing quinoa removes its natural coating that can impart bitterness. Prepare the quinoa and dressing ahead of time to save on prep.