This Greek Chicken Bowl is the perfect healthy summer recipe! I make this bowl with protein-packed chicken and quinoa as well as healthy veggies including tomatoes and cucumber!
Servings: 2
Difficulty: Easy
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
For the Quinoa:
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/3 cup parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Chicken & Vegetables:
- 1 tablespoon olive oil
- 2 chicken breasts, cut into cubes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried chili flakes (optional)
- 2 tablespoons lemon juice
- 2 field tomatoes, cut into cubes
- 1/2 English cucumber, cut into cubes
- 1/4 cup feta cheese, sliced
- 1/4 cup Kalamata olives
- 1/4 cup Greek yogurt
Directions:
Begin by cooking the quinoa. Bring the water to a boil and add the quinoa. Reduce the heat, cover and simmer for 15 minutes, or until the quinoa is cooked.
Once the quinoa is cooked, remove the pot from the heat and let it cool slightly before adding the olive oil, lemon juice and parsley. Scoop the quinoa into serving bowls and set aside.
For the chicken, heat a frying pan over medium-high heat. Add the cubed chicken breasts, followed by the oregano, salt, pepper, and chili flakes (if using). Cook the chicken until golden brown on all sides and is cooked through. Once cooked, remove the pan from the heat and add the lemon juice over top. Stir to combine and then top each bowl with some chicken.
To make the dressing, combine the olive oil, lemon juice, oregano, salt and pepper. Mix to combine and set aside.
To complete the bowls, add some cubed tomatoes, cucumber, feta, Kalamata olives, and a dollop of Greek Yogurt! Drizzle with the dressing and serve immediately. Enjoy!
