Greek Chicken Bowl

• porciones: 4 servings
• tiempo activo: 5 minutes
• tiempo total: 28 minutes

Ingredientes

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)

Instrucciones

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.

Nutrición

• Calorías: 830 kcal
• Grasas totales: 37 g
• Grasas saturadas: 9 g
• Grasas insaturadas: 23 g
• Grasas trans: 0.03 g
• Colesterol: 178 mg
• Sodio: 1227 mg
• Carbohidratos totales: 62 g
• Fibra dietética: 9 g
• Azúcares totales: 10 g
• Proteínas: 65 g