Greek Chicken Quinoa Bowl (Print)

Grilled chicken, quinoa, cucumber, feta, and olives combine for a balanced Mediterranean-inspired bowl.

# Ingredients:

→ Dressing / Marinade

01 - 60 ml extra-virgin olive oil or avocado oil
02 - Juice of 2 lemons
03 - 1 tablespoon honey
04 - 0.5 tablespoon finely grated lemon zest
05 - 1 garlic clove, minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - Kosher salt, to taste
09 - Black pepper, to taste

→ Quinoa Bowls

10 - 270 g quinoa, uncooked
11 - 4 boneless, skinless chicken breasts
12 - 1 English cucumber, diced
13 - 4 Roma tomatoes, chopped
14 - 1 medium red onion, diced
15 - 125 g feta cheese, crumbled
16 - 120 g kalamata olives, pitted

# Steps:

01 - Combine quinoa with 480 ml water and a generous pinch of salt in a saucepan. Bring to a simmer over medium heat, cover, and cook for 12–15 minutes until quinoa is tender. Drain any excess water if necessary and set aside to cool.
02 - In a small jar, whisk together olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper until well emulsified.
03 - Place chicken breasts in a dish and pour one-third of the prepared marinade over them, turning to fully coat. Reserve remaining marinade for serving, ensuring it does not contact raw poultry.
04 - Preheat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6–8 minutes per side or until cooked through and internal temperature reaches 74°C. Allow to rest for several minutes before slicing.
05 - Divide cooled quinoa evenly among four serving bowls. Top each with sliced grilled chicken, diced cucumber, chopped tomatoes, and red onion.
06 - Garnish bowls with crumbled feta cheese and kalamata olives. Drizzle with reserved dressing just before serving.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to four days.
02 - Substitute maple syrup for honey if desired.
03 - Ensure chicken reaches 74°C internal temperature for safe consumption.
04 - Neutral oils such as grapeseed are suitable replacements for olive or avocado oil.
05 - Do not overcook chicken to maintain tender texture.
06 - For a vegetarian adaptation, omit the chicken and increase vegetable components.
07 - If preparing ahead, store dressing separately and dress just before serving.

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