How To Make Grilled Greek Chicken Quinoa Bowls
These quinoa bowls have grilled chicken, avocados, tomato, and cucumber and are then dressed with a Greek-style tzatziki sauce- a light yet filling meal.
Serves:
Ingredients
For Chicken:
- 1½lbschicken breasts,boneless skinless
- 3tbspolive oil
- 3tbspfresh lemon juice
- 2clovesgarlic,minced
- 1½tsporegano,dried
- ½tspthyme,dried
- ½tspbasil,dried
- ½tsphoney,optional
- salt and freshly ground black pepper
For Quinoa and Toppings:
- 1cupdry quinoa
- 1largeroma tomato,cored and diced
- 1avocado,cored and diced, optional
- ⅓english cucumber,diced
- ⅔cupfeta cheese,crumbled, optional
- ⅓cupkalamata olives,sliced, optional
- 1cuptzatziki sauce,homemade or store bought
Instructions
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Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.
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In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste. Pour olive oil mixture over chicken in bag.
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Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours.
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Cook quinoa in low-sodium chicken broth or water according to directions on package.
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Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 to 6 minutes per side (depending on their size) until center registers 165 degrees F. Remove from heat, cool for 5 minutes then dice into cubes.
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To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.
Nutrition
- Calories: 939.50kcal
- Fat: 60.22g
- Saturated Fat: 12.74g
- Trans Fat: 0.18g
- Monounsaturated Fat: 29.38g
- Polyunsaturated Fat: 8.17g
- Carbohydrates: 45.61g
- Fiber: 8.11g
- Sugar: 8.80g
- Protein: 56.88g
- Cholesterol: 148.48mg
- Sodium: 1362.13mg
- Calcium: 303.00mg
- Potassium: 1111.59mg
- Iron: 4.86mg
- Vitamin A: 266.35µg
- Vitamin C: 15.92mg
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