Categorized:
- Healthy
- Main Dish
- Poultry
Tagged:
- avocados
- basil
- chicken
- cucumber
- dill
- garlic
- greek yogurt
- lemons
- olive oil
- olives
- oregano
- parsley
- quinoa
- red onion
- thyme
- tomatoes
Grilled Greek Chicken Quinoa Bowls
Ingredients
Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 3 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 2 cloves garlic, minced (2 tsp)
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp honey (optional*)
- Salt and freshly ground black pepper
Quinoa and Toppings
- 1 cup dry quinoa
- 1 large roma tomato cored and diced
- 1 avocado, cored and diced (optional)
- 1/3 English cucumber, diced
- 2/3 cup crumbled feta cheese (optional)
- 1/3 cup sliced kalamata olives (optional)
- 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
- *I like to add the honey just to help the chicken brown better. I like those dark grill marks on the chicken.
- **Follow link here for my homemade Tzatziki recipe (not included in prep time).
- Recipe source: adapted from my Greek Kebabs and Gyros
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