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Description
A healthy and flavorful Greek-inspired chicken and quinoa bowl.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cooked quinoa
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped red onion
- For the Lemon-Herb Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chicken breasts with 1 tablespoon of olive oil, oregano, garlic powder, salt, and pepper.
- Place the seasoned chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and no longer pink in the center. Let it rest for a few minutes, then dice.
- While the chicken is baking, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper.
- Assemble the bowls: Divide the cooked quinoa among four bowls.
- Top the quinoa with the diced chicken, cucumber, cherry tomatoes, Kalamata olives, crumbled feta cheese, and red onion.
- Drizzle the lemon-herb dressing over each bowl before serving.
Notes
- You can substitute grilled chicken for baked chicken.
- Add other vegetables like bell peppers or spinach if desired.
- For a vegan option, omit the chicken and feta cheese and add chickpeas or tofu.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg