Description
A flavorful and healthy meal option featuring marinated chicken, fresh vegetables, and a tangy dressing.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- Fresh parsley for garnish
Instructions
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 30 minutes.
- Preheat grill or skillet over medium-high heat.
- Cook chicken for 6-7 minutes on each side or until fully cooked.
- Remove chicken from heat and let rest for a few minutes before slicing.
- In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Top the quinoa mixture with sliced chicken and garnish with fresh parsley.
- Serve with additional lemon wedges if desired.
Notes
- For a vegetarian option, substitute chicken with grilled tofu.
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek Chicken Bowls