Greek Chicken Bowl

                                      Greek Chicken Bowl

Dressing/Marinade:

¼ cup olive oil, or avocado oil

2 lemons, juiced

1 tablespoon honey

½ tablespoon lemon zest

1 garlic clove, minced

2 teaspoons dried oregano

1 teaspoon dried basil

Kosher salt, to taste

Kosher pepper, to taste

Quinoa Bowls:

1 ½ cups quinoa, uncooked

4 chicken breasts, boneless, skinless

1 English cucumber, diced

4 Roma tomatoes, chopped

1 red onion, medium, diced

1 cup feta cheese, crumbled

1 Cup kalamata olives, pitted

Instructions

1. Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. 

Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

2. To a small jar, add all dressing/marinade ingredients ( ¼ cup olive oil, 2 lemons (juiced) 1 tablespoon honey, ½ tablespoon lemon zest, 1 garlic clove – minced,

 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and Kosher pepper) and stir vigorously to emulsify.

3. Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat.

 Reserve the remaining marinade to use as dressing, making sure it doesn’t touch the raw meat.

4. Heat a grill pan or an outside grill over medium-high heat.

 Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

5. Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber– chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).

6. Add the 1 cup feta cheese into the bowls

 separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.