Grilled Greek Chicken Quinoa Bowls
As a healthy and delicious summer dish, this is one that will please the whole family!
Equipment
- Small mixing bowl
- Gas grill
- Gallon ziploc bag
Ingredients
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
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.