Grilled Greek Chicken Quinoa Bowls
As a healthy and delicious summer dish, this is one that will please the whole family!
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves of garlic
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon honey (optional)
- salt (to taste)
- black pepper (to taste)
Quinoa and Toppings
- 1 cup dry quinoa
- 1 large roma tomato (cored and diced)
- 1 avocado (cored and diced)
- ⅓ english cucumber (diced)
- ⅔ cup crumbled feta cheese
- ⅓ cup kalamata olives (sliced)
- 1 cup tzatziki
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.
