Greek Chicken Quinoa Bowl (Print)

Juicy chicken and tender quinoa with crisp vegetables, feta, olives, and lively lemon-herb dressing in each bowl.

# Ingredients:

→ Dressing / Marinade

01 - 60 ml 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 - Freshly ground black pepper, to taste

→ Bowl Components

10 - 260 grams quinoa, uncooked
11 - 480 ml water
12 - 4 boneless, skinless chicken breasts
13 - 1 English cucumber, diced
14 - 4 Roma tomatoes, chopped
15 - 1 medium red onion, diced
16 - 150 grams feta cheese, crumbled
17 - 150 grams kalamata olives, pitted

# Steps:

01 - Place quinoa and 480 ml water with a generous pinch of salt in a small saucepan. Bring to a simmer over medium heat. Cook for 12–15 minutes until quinoa is tender. Drain if necessary and set aside to cool.
02 - Combine olive oil, lemon juice, honey, lemon zest, minced garlic, dried oregano, dried basil, salt, and pepper in a small jar. Stir vigorously or shake until the dressing is fully emulsified.
03 - Pour one-third of the prepared marinade over the chicken breasts in a shallow dish. Toss to coat evenly, reserving the remaining marinade to use as dressing. Be careful to avoid cross-contamination.
04 - Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken breasts for 6 to 8 minutes on each side until thoroughly cooked and the internal temperature reaches 74°C.
05 - Divide the cooked quinoa evenly among four serving bowls. Top each portion with sliced grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
06 - Distribute the crumbled feta cheese and pitted kalamata olives over each bowl. Drizzle the reserved dressing over the assembled bowls just before serving.

# Additional Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to four days.
02 - Maple syrup may be substituted for honey if desired.
03 - Verify that chicken reaches an internal temperature of 74°C before serving.
04 - Any neutral oil, such as grapeseed oil, can be used in place of olive or avocado oil.
05 - To preserve tenderness, avoid overcooking the chicken.
06 - Boneless chicken thighs are a suitable alternative to chicken breast.
07 - For a vegetarian version, omit chicken and increase the quantity of vegetables.
08 - If preparing in advance, store dressing separately and drizzle just before serving.

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