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Greek Chicken Bowls
Anderson Jorge

Greek Chicken Bowls

Greek Chicken Bowls
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa rinsed
  • 2 cups water for cooking quinoa
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • ½ cup kalamata olives pitted and halved
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh parsley chopped (optional)
  • Lemon wedges for serving

Method
 

  1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
  2. Add the chicken breasts to the bowl and toss to coat with the marinade. Let the chicken marinate for at least 10 minutes (or up to 30 minutes for more flavor).
  3. Meanwhile, rinse the quinoa and place it in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
  4. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6–7 minutes per side, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
  5. Remove the chicken from heat and let it rest for a few minutes, then slice it into bite-sized pieces.
  6. In a large bowl or individual serving bowls, divide the cooked quinoa.
  7. Top the quinoa with sliced chicken, cherry tomatoes, diced cucumber, kalamata olives, and crumbled feta.
  8. Sprinkle with chopped parsley and serve with lemon wedges on the side.

Notes

  • Carbohydrates: ~40–50 g
  • Protein: ~30–35 g
  • Fat: ~18–22 g
  • Fiber: ~4–6 g