Greek Inspired Grilled Chicken and Quinoa Bowl

A delicious and easy meal to enjoy in the warm months! Makes approximately 3 portions.

I’ve really been enjoying “bowl-style” recipes. For example a black bean fajita bowl, stir fry bowl, or curry bowl. The idea of getting together a bunch of great ingredients, cooking them simply, and then casually serving them all together in one bowl is very appealing to me especially for busy weeknight cooking.

I’ve also been trying to expand how many grains we eat in our diet. Grain diversity is a great way to get different nutrients, protein, and fiber in your diet. Recently, I bought a big bag of quinoa, something I haven’t cooked a lot with so I’ve been trying to find interesting (but still simple) ways to use it. And voila, this recipe was created!

What you’ll need:
1-2 Boneless Skinless Chicken Breasts
1 cup of Quinoa
1 Green Bell Pepper
1 small Red Onion
15 Grape Tomatoes whole or cut in half (approximately)
Feta Cheese
1/2 a Lemon’s worth of Lemon Juice
Garlic Powder
Olive Oil
Dried (or fresh) Oregano
Salt & Pepper
Optional: Kalamata Olives

*This recipe can be made on the barbecue or on the stove top if you don’t have access to a barbecue.

  1. Begin by preparing the fresh ingredients. Chop the bell pepper and red onion into medium size pieces. If you prefer you can halve the grape tomatoes. Toss the red onion in a drizzle of olive oil. Put bell pepper, red onion, and tomatoes in grill basket to be grilled on the barbecue along with the chicken (or sauté in frying pan). Toss frequently while grilling.
  2. Rinse the quinoa and put it in a pot with 2 cups of water and a pinch of salt. Bring to a boil and then let simmer for 12-15 minutes (check your package for specific cooking instructions). Fluff, and then let rest for 5 more minutes.
  3. After rinsing and drying chicken breast, coat in a thin layer of olive oil and season with salt, pepper, garlic powder and dried oregano. Grill chicken for approximately 6-7 minutes a side on the barbecue (or sauté in frying pan). Once chicken is cooked it can be sliced.
  4. Make the simple Greek dressing. Combine lemon juice, salt, pepper, about 2 tablespoons of olive oil, some dried oregano and some garlic powder in a small bowl. Whisk together.
  5. Assemble your bowls. Add the quinoa at the base, then your other ingredients on top (grilled veggies, sliced chicken, cubed feta cheese, kalamata olives). Add the Greek dressing and tzatziki to the top.
Please don’t judge our slightly grungy barbecue, it came with our new house and it still works so for now we’re keeping it!

I hope you enjoy this delicious recipe, let me know what you think if you give it a try!

Write soon,

Hannah B.L.

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