Ingredients
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Bowl Base:
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, sliced
- ¼ cup crumbled feta cheese
For the Dressing:
- ½ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and let it marinate for at least 15 minutes.
- Cook the Chicken: Grill or pan-sear over medium heat for about 5-7 minutes per side until fully cooked. Let it rest for 5 minutes before slicing.
- Prepare the Base: Cook quinoa or brown rice according to package instructions.
- Chop the Vegetables: Dice the cucumber, halve the cherry tomatoes, and slice the red onion and olives.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, and salt.
- Assemble the Bowl: Divide the grains between bowls, top with sliced chicken, veggies, olives, and feta. Drizzle with the dressing.
Notes
- For extra flavor, marinate the chicken overnight.
- Swap chicken with shrimp or tofu for a different protein option.
- Serve with warm pita bread on the side for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled or Pan-Seared
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg