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–+ servings
Healthy Greek Chicken Bowls

Savor the Flavor with Healthy Greek Chicken Bowls

Enjoy Healthy Greek Chicken Bowls that combine grilled chicken, quinoa, and fresh veggies for a vibrant, nutritious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa
  • 1 cup quinoa this protein-packed grain provides a nutty flavor and is gluten-free.
  • 1.5 cups low-sodium chicken broth enhances the quinoa’s taste while keeping it healthy and flavorful.
For the Chicken
  • 2 tablespoons olive oil keeps the chicken moist and adds a rich, savory taste.
  • 1 teaspoon dried oregano a classic herb that adds authentic Mediterranean flavor.
  • 1 teaspoon dried basil complements the oregano with its slightly sweet and peppery notes.
  • 1 teaspoon garlic powder infuses the chicken with deep, aromatic flavor that pairs well with the other spices.
  • salt and pepper season to taste for a perfectly balanced dish.
For the Veggie Medley
  • 1 cucumber diced adds a refreshing crunch to your Healthy Greek Chicken Bowls.
  • 1 cup cherry tomatoes halved brings sweetness and vibrant color to the mix.
  • 0.5 red onion thinly sliced adds a zesty bite that enhances the overall flavor profile.
  • 0.5 cup kalamata olives pitted and halved, these briny gems provide a salty depth and Mediterranean flair.
  • 0.5 cup crumbled feta cheese adds creaminess and a tangy finish, essential for a true Greek experience.
  • 0.25 cup chopped fresh parsley brings a burst of freshness and color that beautifully brightens the dish.
  • 1 lemon juiced a drizzle of bright acidity ties all the flavors together in harmony.

Equipment

  • grill
  • Medium saucepan
  • fine-mesh strainer
  • large bowl

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water in a fine-mesh strainer to remove bitterness. Bring chicken broth to a boil in a medium saucepan.
  2. Add rinsed quinoa to the boiling broth, reduce heat to low, cover and simmer for 15-20 minutes until liquid is absorbed and quinoa is tender.
  3. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
  4. Preheat grill over medium-high heat.
  5. Combine olive oil, oregano, basil, garlic powder, salt, and pepper in a small bowl. Brush over chicken breasts.
  6. Grill chicken for about 6-7 minutes on each side until cooked through and reaches an internal temperature of 165°F.
  7. Remove chicken from grill, let it rest for a few minutes, then slice into strips.
  8. In a large bowl, combine diced cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
  9. Add cooked quinoa to the veggie medley, toss gently to mix.
  10. Divide mixture into bowls, top with sliced chicken and drizzle lemon juice over each bowl.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Always rinse quinoa before cooking to remove its natural coating for better flavor. Use fresh vegetables for the best taste.

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