Greek Chicken Bowl

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 28 minutes

Zutaten

¼ cup olive oil

2 lemons (juiced)

1 tablespoon honey

½ tablespoon lemon zest

1 garlic clove (minced)

2 teaspoons dried oregano

1 teaspoon dried basil

Kosher salt (to taste)

Kosher pepper (to taste)

1 ½ cups quinoa (uncooked)

4 chicken breasts (boneless, skinless)

1 English cucumber (diced)

4 Roma tomatoes (chopped)

1 red onion (medium, diced)

1 cup feta cheese (crumbled)

1 Cup kalamata olives (pitted)

Anweisungen

Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.

Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.

Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.

Nährwertangaben

• Kalorien: 830 kcal
• Gesamtfett: 37 g
• Gesättigtes Fett: 9 g
• Ungesättigtes Fett: 23 g
• Transfett: 0.03 g
• Cholesterin: 178 mg
• Natrium: 1227 mg
• Gesamtkohlenhydrate: 62 g
• Ballaststoffe: 9 g
• Zucker insgesamt: 10 g
• Eiweiß: 65 g