Vibrant Greek Chicken Quinoa Bowl Mediterranean Style
Dive into a bowl topped with juicy chicken, fluffy quinoa, crunchy cucumber, briny olives, and feta—perfect for easy lunches or speedy dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Grill pan
- Grill
- Instant-read thermometer
- Baking dish
- Zip-top bag
- Mason jar
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
- Spoon
- Serving bowl
- Airtight container
Ingredients
- 60 millilitres extra virgin olive oil or avocado oil
- Juice of 2 unwaxed lemons
- 1 tablespoon raw honey
- 1/2 tablespoon finely grated lemon zest
- 1 garlic clove, freshly minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 270 grams quinoa, thoroughly rinsed and uncooked
- 4 chicken breasts, boneless and skinless
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 medium red onion, diced
- 150 grams feta cheese, crumbled
- 130 grams kalamata olives, pitted
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