Print

Fresh Grilled Chicken Greek Bowl Recipe with Easy Lemon Herb Quinoa

fresh grilled chicken greek bowl - featured image
Print Recipe

A bright and satisfying Greek bowl featuring juicy grilled chicken, zesty lemon herb quinoa, and fresh Mediterranean toppings. Perfect for a quick, wholesome lunch or dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint (optional)
  • Salt, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • Optional: a few thin slices of red onion
  • Fresh lemon wedges (for serving)
  • Extra virgin olive oil drizzle (for serving)
  • Fresh dill or oregano sprigs for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. Cook the Quinoa: Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa and 2 cups water or broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lemon juice, olive oil, chopped parsley, mint, and salt to taste.
  3. Grill the Chicken: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Avoid overcooking.
  4. Prepare the Veggies: Halve cherry tomatoes, dice cucumber, slice olives, and crumble feta cheese. Place in separate bowls for assembly.
  5. Assemble the Bowls: Slice grilled chicken into strips. Divide lemon herb quinoa between bowls, arrange chicken on top, and scatter tomatoes, cucumber, olives, and feta over everything. Garnish with fresh dill or oregano and lemon wedges. Drizzle with extra virgin olive oil before serving.

Notes

Marinate chicken for at least 20 minutes to keep it juicy. Rinse quinoa thoroughly to remove bitterness. Let chicken rest 5 minutes after grilling. Use fresh lemon juice for best flavor. If no grill available, use a heavy skillet or broiler but watch closely to avoid drying out. For dairy-free, omit feta or substitute with toasted pine nuts.

Nutrition

Keywords: grilled chicken bowl, Greek bowl, lemon herb quinoa, healthy lunch, Mediterranean recipe, easy dinner, gluten-free, fresh herbs

Find it online: https://islatable.com/fresh-grilled-chicken-greek-bowl-recipe-with-easy-lemon-herb-quinoa/