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.
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