Grilled Greek Chicken Quinoa Bowls

A fresh and hearty chicken and quinoa bowl loaded with the classic Greek flavors! It's like a deconstructed gyro. So many layers of nutritious ingredients and various textures. You'll love the finishing touch of a creamy tzatziki!

👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
whisk

📝 Preparation Steps

Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.

In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Pour olive oil mixture over chicken in bag.

olive oil3 Tbspfresh lemon juice3 Tbspgarlic, (minced (2 tsp))2 cloves

Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least ⏱️ 30 minutes and up to ⏱️ 6 hours.

Cook quinoa in low-sodium chicken broth or water according to directions on package.

dry quinoa1 cup

Preheat a gas grill to 425 degrees F. Once preheated grill chicken ⏱️ 4 - 6 minutes per side (depending on their size) until center registers 165 degrees. Remove from heat, cool ⏱️ 5 minutes then dice into cubes.

To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.

dry quinoa1 cupavocado, (cored and diced (optional))1tzatziki (homemade or store-bought)1 cup

Nutrition Facts

calories

707 kcal

fat Content

39 g

serving Size

1 serving

fiber Content

7 g

sugar Content

4 g

sodium Content

953 mg

protein Content

49 g

cholesterol Content

140 mg

carbohydrate Content

40 g

saturated Fat Content

9 g

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