Ingredients
Method
Prepare the Chicken
- Preheat the grill to medium-high heat.
- In a bowl, mix olive oil, oregano, garlic powder, salt, and black pepper.
- Coat the chicken breasts with the marinade and let them sit for 10 minutes.
- Grill the chicken for 6-7 minutes on each side or until cooked through.
Cook the Quinoa
- Rinse the quinoa under cold water.
- In a pot, combine 1 cup of quinoa with 2 cups of water.
- Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
- Remove from heat and fluff with a fork.
Make the Dressing
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper.
- Set aside to let the flavors meld.
Assemble the Bowls
- In each bowl, layer cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
- Slice the grilled chicken and place it on top of the vegetables.
- Drizzle the dressing over the bowls.
- Top with crumbled feta cheese, sliced olives, and chopped parsley.
Serve
- Serve immediately and enjoy your fresh Greek chicken bowls!
Nutrition
Notes
You can customize the bowls with your favorite vegetables or add more protein if desired.
