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Greek Chicken Quinoa Bowl


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  • Author: Ann Foster
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Experience the vibrant flavors of the Mediterranean with this Greek Chicken Quinoa Bowl. Tender grilled chicken, marinated in zesty lemon and fragrant oregano, is served over fluffy quinoa and topped with crunchy cucumbers, sweet cherry tomatoes, and creamy feta cheese. This nutritious dish is perfect for meal prepping or impressing guests at dinner parties, making it a delightful addition to any table.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup quinoa
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese

Instructions

  1. Marinate the chicken by mixing olive oil, lemon juice, garlic, and oregano in a bowl. Add chicken breasts and coat well. Let marinate for at least 1 hour.
  2. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water; bring to a boil. Reduce heat and cover until water is absorbed (about 15 minutes). Fluff with a fork.
  3. Grill marinated chicken over medium-high heat for about 6 minutes per side or until internal temperature reaches 165°F.
  4. Assemble bowls by layering quinoa, sliced grilled chicken, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 bowl (approx. 400g)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 8g
  • Protein: 32g
  • Cholesterol: 90mg