Grilled Greek Chicken Quinoa Bowls
Enjoy a healthy, protein-packed dinner with Grilled Greek Chicken Quinoa Bowls, featuring herb-marinated chicken, nutty quinoa, and classic Greek toppings.
Ingredients
For the Marinade
- 1/4 cup olive oil Extra virgin recommended
- 1 tbls lemon juice Freshly squeezed
- 2 cloves garlic Minced
- 1 tsp oregano Dried
- 1 tsp thyme Dried
- 1 tsp basil Dried
- 1 tbls honey For sweetness
- 3/4 tsp salt Adjust to taste
- 1/4 tsp pepper Adjust to taste
Main Ingredients
- 4 pieces chicken breasts Pounded for even cooking
- 1 cup quinoa Rinsed and drained
- 2 cups low-sodium chicken broth Or water
- 1 cup tomatoes Diced
- 1 cup avocado Sliced
- 1 cup cucumbers Diced
- 1/2 cup feta cheese Crumble or block
- 1/2 cup olives Kalamata or your choice
- 1/2 cup tzatziki sauce For serving
Instructions
Preparation
- Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon-size resealable bag.
- In a small mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey, and season with salt and pepper. Pour the mixture over the chicken in the bag.
- Seal the bag while pressing out excess air. Rub the marinade over the chicken and refrigerate for at least 30 minutes and up to 6 hours.
- Cook the quinoa in low-sodium chicken broth or water according to package directions.
Cooking
- Preheat a gas grill to 425 degrees F. Grill the chicken for 4-6 minutes per side until the center registers 165 degrees F. Remove from heat, cool for 5 minutes, then dice into cubes.
Assembly
- To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives, and tzatziki. Serve warm.
Notes
To store, keep components separate for 3-4 days in airtight containers. Freeze cooked chicken only for up to 3 months.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 50gProtein: 36gFat: 20gSaturated Fat: 6gSodium: 800mgFiber: 8gSugar: 3g
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