Greek Chicken Bowls
A delightful blend of grilled chicken, refreshing quinoa salad, vibrant vegetables, and feta cheese, perfect for a healthy weeknight meal.
Ingredients
For the Base
- 2 pieces chicken breasts You can use chicken thighs instead for a juicier option.
- 1 cup cooked quinoa Brown rice or couscous are great alternatives.
- 1 cup cherry tomatoes, halved Feel free to add seasonal veggies for more color.
- 1 piece cucumber, diced Ensure it's well-drained for the salad.
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled For a dairy-free option, try crumbled tofu or omit.
- 1/4 cup kalamata olives, pitted Green olives or capers can be used instead.
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
Preparation
- Start by seasoning the chicken breasts with olive oil, lemon juice, oregano, salt, and pepper. Ensure the chicken is well coated.
- Grill or cook the chicken in a skillet over medium heat until fully cooked, about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Allow it to rest for a few minutes, then slice.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives. Toss them gently to mix all the ingredients.
Assembly
- Serve the sliced chicken over the quinoa salad. Drizzle additional olive oil and lemon juice on top for extra flavor.
Notes
Make-Ahead: The chicken and quinoa salad can be prepared in advance. Store them separately until ready to serve to keep the salad fresh. The prepared bowls can be stored in the fridge for up to 3 days. Microwave the chicken slice for 1-2 minutes to reheat.