Grilled Greek Chicken Quinoa Bowls
Ingredients
The Greek chicken marinade
-
1½
lbs
boneless, skinless chicken breasts
-
3
Tbsp
olive oil
-
3
Tbsp
fresh lemon juice
-
2
cloves
garlic, minced
-
1½
tsp
dried oregano
-
½
tsp
dried thyme
-
½
tsp
dried basil
-
½
tsp
honey (optional)
-
to taste
salt and freshly ground black pepper
The quinoa and toppings
-
1
cup
dry quinoa
-
1
large
roma tomato, cored and diced
-
1
each
avocado, cored and diced (optional)
-
⅓
each
English cucumber, diced
-
⅔
cup
crumbled feta cheese (optional)
-
⅓
cup
sliced kalamata olives (optional)
-
1
cup
tzatziki (homemade or store-bought)
Instructions
- Pound thicker parts of chicken breasts to even out their thickness and place in a resealable bag.
- Whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey, salt, and pepper, then pour over chicken in the bag.
- Seal the bag, rub the marinade over the chicken, and refrigerate for at least 30 minutes.
- Cook quinoa according to package directions in low-sodium chicken broth or water.
- Preheat a gas grill to 425°F and grill chicken for 4-6 minutes per side until cooked through.
- Remove chicken from heat, let cool for 5 minutes, then dice into cubes.
- Assemble the quinoa bowls by dividing quinoa among bowls and topping with chicken, tomatoes, avocados, cucumbers, feta, olives, and tzatziki.
Nutrition Facts (estimated)
Servings
4
Calories
707
Total fat
39g
Total carbohydrates
40g
Total protein
49g
Sodium
953mg
Cholesterol
140mg
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