Greek Chicken Quinoa Bowl (Print Version)

# Ingredients:

→ Dressing / Marinade

01 - 60 ml olive oil or avocado oil
02 - juice of 2 lemons
03 - 1 tablespoon honey
04 - 0.5 tablespoon lemon zest
05 - 1 garlic clove, minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - kosher salt, to taste
09 - kosher pepper, to taste

→ Bowl Components

10 - 260 grams quinoa, uncooked
11 - 4 boneless, skinless chicken breasts
12 - 1 English cucumber, diced
13 - 4 Roma tomatoes, chopped
14 - 1 medium red onion, diced
15 - 150 grams feta cheese, crumbled
16 - 150 grams kalamata olives, pitted

# Instructions:

01 - Add quinoa and 480 ml water with a generous pinch of salt to a small saucepan. Bring to a simmer over medium heat and cook for 12–15 minutes until quinoa is tender. Drain if needed and let cool.
02 - Combine olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper in a small jar. Stir vigorously or shake until emulsified.
03 - Pour one-third of the marinade over the chicken breasts in a shallow dish. Toss to evenly coat, reserving the remainder as a dressing. Avoid cross-contamination with the reserved dressing.
04 - Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 6–8 minutes per side until thoroughly cooked and the internal temperature reaches 74°C.
05 - Divide cooked quinoa among four serving bowls. Top each with grilled chicken, cucumber, tomatoes, and red onion.
06 - Distribute crumbled feta cheese and kalamata olives over each bowl. Drizzle with the reserved dressing just before serving.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to four days.
02 - Maple syrup can be substituted for honey in the dressing.
03 - Ensure chicken reaches an internal temperature of 74°C for safe consumption.
04 - Any neutral oil, such as grapeseed oil, can be used in place of olive or avocado oil.
05 - Avoid overcooking the chicken to maintain tenderness.
06 - Boneless chicken thighs may be used if preferred.
07 - For a vegetarian bowl, omit chicken and increase vegetable quantities.
08 - If preparing in advance, keep the dressing separate until ready to serve.

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