Greek Chicken Bowl

The Mediterranean diet has gained remarkable popularity over the years, celebrated not only for its delicious flavors but also for its impressive health benefits. Rooted in the culinary traditions of countries bordering the Mediterranean Sea, this diet emphasizes whole foods, healthy fats, lean proteins, and an abundance of fruits and vegetables. Studies have shown that embracing this way of eating can lead to improved heart health, weight management, and better overall well-being.

Discover the Mediterranean magic with this Greek Chicken Bowl recipe! This vibrant dish combines juicy marinated chicken, fluffy quinoa, fresh vegetables, and tangy feta cheese, creating a satisfying meal packed with flavor and nutrition. Embrace the health benefits of the Mediterranean diet, featuring whole foods and healthy fats. Perfect for lunch, dinner, or meal prep, this bowl transports you to the sunny shores of Greece with every delicious bite. Enjoy a wholesome experience that's as good for you as it is delightful to eat!

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Ingredients

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups chicken broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

½ red onion, thinly sliced

1 cup kalamata olives, pitted

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

Juice of 1 lemon

½ teaspoon red pepper flakes (optional)

Instructions

Marinate the Chicken: In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add chicken breasts, coating them well. Cover and let marinate for at least 30 minutes (or overnight in the fridge for more flavor).

Cook the Quinoa: In a medium saucepan, combine the quinoa and chicken broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and liquid is absorbed. Once done, fluff with a fork and set aside.

Grill the Chicken: Preheat a grill pan or outdoor grill over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Transfer to a cutting board and let rest for 5 minutes before slicing.

Prepare the Veggies: In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, and parsley. Drizzle with olive oil, lemon juice, and season with salt and pepper to taste. Toss to combine.

Assemble the Bowl: In serving bowls, place a generous scoop of quinoa at the bottom. Layer the veggie mixture on top, followed by sliced chicken. Finish with crumbled feta cheese and, if desired, sprinkle with red pepper flakes for an extra kick.

Serve and Enjoy: Enjoy your delicious Greek Chicken Bowl immediately, or store in the fridge for up to 3 days for a quick meal prep option!

Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings