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Greek Chicken Quinoa Bowls Clean & Simple

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Easy and flavorful Greek chicken bowls made with lemon herb-marinated chicken, fresh vegetables, and whole grains. Perfect for clean eating and make-ahead lunches or dinners.

Ingredients

Scale

1½ lbs chicken breast or thighs
1 cup uncooked brown rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped

Lemon Vinaigrette:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, grated
½ tsp salt
Black pepper to taste

Instructions

  • Marinate chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes.

  • Cook rice or quinoa according to package directions.

  • Grill or pan-cook chicken until golden and cooked through, then slice.

  • Prep veggies: halve tomatoes, dice cucumber, slice onion, and chop herbs.

  • Whisk together vinaigrette ingredients.

  • Assemble bowls with grains, chicken, veggies, olives, and feta.

  • Drizzle with vinaigrette and garnish with herbs before serving.

Notes

  • Marinate chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes.

  • Cook rice or quinoa according to package directions.

  • Grill or pan-cook chicken until golden and cooked through, then slice.

  • Prep veggies: halve tomatoes, dice cucumber, slice onion, and chop herbs.

  • Whisk together vinaigrette ingredients.

  • Assemble bowls with grains, chicken, veggies, olives, and feta.

  • Drizzle with vinaigrette and garnish with herbs before serving.

Find it online: https://dryrecipes.com/greek-chicken-quinoa-bowls-clean-simple/