Grilled Greek Chicken Quinoa Bowls
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Greek
Grilled Greek Chicken Quinoa Bowls
Description
This bowl features chicken breasts pounded to even thickness and marinated in a mixture of olive oil, fresh lemon juice, garlic, oregano, thyme, basil, honey (optional), salt, and black pepper. After marinating from 30 minutes to 6 hours, the chicken is grilled over high heat until cooked through and then diced. The quinoa is cooked separately according to package directions in water or broth.
The bowls are assembled by layering quinoa with grilled chicken cubes and fresh toppings like diced Roma tomatoes, cucumber, optional avocado, crumbled feta cheese, sliced kalamata olives, and a dollop of tzatziki sauce. The combination delivers balanced textures and bright, herbaceous flavors emblematic of Greek cuisine.
Adding honey to the marinade aids in browning the chicken during grilling, enhancing flavor and appearance. The recipe suggests serving the bowls warm for a satisfying meal.
Ingredients
Chicken
- 1 1/2 lbs chicken breast boneless, skinless
- 3 Tbsp olive oil
- 3 Tbsp lemon juice fresh
- 2 cloves garlic minced (2 tsp
- 1 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 tsp honey (optional*)
- salt freshly ground
- black pepper freshly ground
Quinoa and Toppings
- 1 cup quinoa dry
- 1 large Roma tomato cored and diced
- 1 avocado cored and diced (optional
- 1/3 cucumber diced, English variety
- 2/3 cup feta cheese optional, crumbled
- 1/3 cup kalamata olives optional, sliced
- 1 cup tzatziki (homemade or store-bought)
Instructions
- 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 to taste (about 3/4 tsp salt 1/4 tsp pepper). Pour olive oil mixture over chicken in bag.
- Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours.
- Cook quinoa in low-sodium chicken broth or water according to directions on package.
- Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 - 6 minutes per side (depending on their size) until center registers 165 degrees. Remove from heat, cool 5 minutes then dice into cubes.
- 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
- Honey in the marinade helps achieve better grilling browning and flavor on the chicken.
- Tzatziki sauce used in the bowls can be homemade or store-bought according to preference.
- Marinate chicken between 30 minutes and 6 hours for optimal flavor absorption.
- The recipe is adapted from Greek kebabs and gyros inspirations.
User Reviews
Overall Rating
5
You'll Also Love
