Greek Chicken Quinoa Bowl

This Greek chicken bowl is exactly what you need for an easy and vibrant lunch or dinner Loaded with fluffy quinoa juicy grilled chicken crisp cucumbers ripe Roma tomatoes briny kalamata olives and tangy feta cheese every bite feels like a little trip to the Mediterranean

The first time I threw these together I remember feeling amazed at how the simple marinade made the chicken taste so zesty and fresh It quickly became my go to when friends came over for lunch

Ingredients

• Quinoa: Makes a hearty base Pick a brand with fluffy grains and a mild nutty flavor Look for pre rinsed to save time
• Chicken breasts: Choose boneless skinless and as fresh as possible Organic for best texture and juiciness
• Olive oil or avocado oil: A Mediterranean requirement Pick extra virgin for flavor Avocado for a lighter touch
• Lemons: Use juicy ripe lemons for a fresh bold marinade
• Honey: Adds a subtle sweetness balances the tang If using maple syrup use pure grade for the best results
• Lemon zest: This amps up the citrus zing Zest only the yellow skin to avoid bitterness
• Garlic clove: Choose plump firm cloves for pungent aroma Mince finely for even distribution
• Dried oregano: Earthy and classic Mediterranean always check your herb jars for freshness
• Dried basil: Sweet and herby pairs beautifully with oregano
• Kosher salt: Gives cleaner taste than regular table salt A pinch makes everything pop
• Kosher pepper: Fresh cracked if possible lifts every ingredient
• English cucumber: Crisp and seedless No peeling needed unless you wish
• Roma tomatoes: Meaty less watery than other tomatoes Perfect for bowls
• Red onion: Pick firm glossy bulbs Slice thin for less bite Soak in cold water for milder flavor if desired
• Feta cheese: Crumbled for even coverage Go for authentic Greek feta which is tangier and creamier
• Kalamata olives: Rich and briny always pit them for safety Choose olives stored in brine for best taste

Step-by-Step Instructions

Cook the Quinoa:

Add the quinoa to a small saucepan with water and a big pinch of salt Bring to a simmer over medium heat Cover and let it cook gently for about twelve to fifteen minutes until the grains are tender and the white spiral is visible Drain off any extra water and let the quinoa cool completely This helps grains stay fluffy and prevents sogginess

Mix the Dressing and Marinade:

In a jar or small bowl combine the olive oil lemon juice honey lemon zest minced garlic dried oregano and basil salt and pepper Use a whisk or spoon to mix briskly until the dressing becomes slightly thick and well blended

Marinate the Chicken:

Pour about one third of the dressing over the chicken breasts in a bowl or bag and toss to coat Let it sit for at least ten minutes on the counter or longer in the fridge The marinade infuses flavor and helps keep the chicken juicy Set the rest of the dressing aside for drizzling later

Grill the Chicken:

Heat your grill pan or outdoor grill over medium high Make sure it is well oiled Add the chicken and cook for about six to eight minutes on each side turning only once Press gently with tongs for even charring and flip when grill marks appear Cook until the internal temperature reaches one hundred sixty five degrees Fahrenheit Let the chicken rest five minutes before slicing

Build the Bowls:

Divide cooled quinoa among four bowls Top with slices of grilled chicken Scatter the diced cucumber Roma tomatoes and red onion over each bowl Sprinkle generously with feta and kalamata olives Drizzle the remaining dressing over the top right before serving for maximum flavor

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One of my favorite parts of this bowl is the feta cheese It melts just a little from the warm chicken and softens each forkful I always think of mezze platters my family shared in the summer This bowl recreates that fun right at my weeknight table

Storage Tips

Let the bowls cool and store in airtight containers for up to four days Keep the dressing separate to prevent soggy grains Slice the chicken just before eating to keep it moist Leftovers taste great straight from the fridge or gently warmed

Ingredient Substitutions

Swap chicken breasts for boneless thighs if you prefer darker meat For a vegetarian bowl skip the chicken and pile on more veggies or add chickpeas If feta is too bold try goat cheese Use maple syrup for the dressing if you avoid honey and any neutral oil works well

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Serving Suggestions

Serve these bowls with warmed pita or a wedge of lemon on the side For extra color toss in roasted red peppers or add a dollop of tzatziki Keep portions small for a light lunch or double up for hungry eaters

Cultural Historical Context

These Greek chicken bowls take inspiration from traditional Mediterranean mezze and the Greek salad Horiatiki They blend ancient flavors like garlic and lemon with the freshness you find in Greek coastal markets The mix of grains veggies and grilled meat honors the spirit of simple shareable meals

Frequently Asked Questions About Recipes

→ How do I keep grilled chicken juicy?

Marinate the chicken for at least 20 minutes and avoid overcooking. Grill until the internal temperature reaches 165°F.

→ Can this dish be made ahead of time?

Absolutely! Store ingredients separately in airtight containers and keep the dressing apart until ready to serve.

→ Are there vegetarian options for this bowl?

Yes, skip the chicken and add extra vegetables or use chickpeas for added protein and texture.

→ What other grains can replace quinoa?

Try cooked rice, bulgur, or couscous as alternative bases for your Mediterranean-inspired bowl.

→ Which oils work for the marinade?

Olive oil is traditional, but avocado, grapeseed, or other neutral oils also complement the lemon-herb flavors well.

→ How long do leftovers last in the fridge?

Store in the refrigerator for up to four days in an airtight container for freshest results.