Greek Chicken Bowl

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 28 minutes

Ingrédients

¼ cup olive oil (or avocado 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)

Instructions

Add the 1 ½ cups 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 the 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 ( 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, and Kosher pepper) and stir vigorously to emulsify.

Pour about 1/3 of the marinade over the 4 chicken breasts 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 (1 English cucumber- chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).

Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.

Nutrition

• Calories: 830 kcal
• Lipides Totaux: 37 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 23 g
• Acides Gras Trans: 0.03 g
• Cholestérol: 178 mg
• Sodium: 1227 mg
• Glucides Totaux: 62 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 10 g
• Protéines: 65 g