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Easy Healthy High Protein Greek Chicken Quinoa Bowl

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This High Protein Greek Chicken Quinoa Bowl is a flavorful and nutritious weeknight meal that combines tender marinated chicken with fluffy quinoa and fresh vegetables. It’s easy to prepare and perfect for meal prep, making healthy eating a delicious treat.

Ingredients

Scale
  • Boneless, skinless chicken breasts or thighs
  • 1 cup dry quinoa
  • 2 tablespoons extra virgin olive oil (for marinade)
  • Juice of half a lemon (for marinade)
  • 2 cloves minced garlic (for marinade)
  • 1 teaspoon dried oregano (for marinade)
  • 1/2 teaspoon dried dill (for marinade)
  • Salt and black pepper (to taste)
  • 1 tablespoon olive oil (for cooking chicken)
  • Diced English cucumber
  • Juicy cherry tomatoes (halved)
  • Thinly sliced red onion
  • Colorful bell peppers (red, yellow, or orange, optional)
  • Crumbled feta cheese
  • Tzatziki sauce
  • Fresh parsley or dill (for garnish)

Instructions

  1. Marinate the Chicken (15-30 minutes): Cut the boneless, skinless chicken breasts (or thighs) into 1-inch pieces or thin cutlets. In a medium bowl, whisk together about 2 tablespoons of olive oil, the juice of half a lemon, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of dried dill, along with a good pinch of salt and black pepper. Add the chicken to this marinade, toss to coat evenly, and let it sit at room temperature for at least 15 minutes, or in the fridge for up to 30 minutes.
  2. Cook the Quinoa (15-20 minutes): Rinse 1 cup of dry quinoa thoroughly under cold water. Combine it with 2 cups of water or vegetable broth in a small saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Once cooked, remove it from the heat and let it sit covered for 5 minutes before fluffing with a fork.
  3. Cook the Chicken (8-10 minutes): Heat a large skillet over medium-high heat with 1 tablespoon of olive oil. Once hot, add the marinated chicken pieces in a single layer. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
  4. Prepare the Fresh Veggies: While the chicken cooks, quickly dice the cucumber and cherry tomatoes, thinly slice the red onion, and crumble the feta cheese.
  5. Assemble the Bowls: Divide the cooked quinoa evenly among serving bowls. On top of the quinoa, arrange generous portions of the cooked Greek chicken.
  6. Add Toppings and Serve: Around the chicken and quinoa, artfully arrange the fresh diced cucumber, cherry tomatoes, and sliced red onion. Sprinkle a hearty amount of crumbled feta cheese over everything. Add a generous dollop of tzatziki sauce right in the center or on the side. Garnish with fresh chopped parsley or dill and a crack of black pepper. Serve immediately and enjoy!

Nutrition

Keywords: This dish is perfect for meal prep; cook a larger batch of chicken and quinoa and store vegetables separately. For added flavor, consider adding Kalamata olives or marinated artichoke hearts. Customize your greens by adding fresh spinach or mixed greens beneath the quinoa.

Find it online: https://mamablueberry.com/easy-healthy-high-protein-greek-chicken-quinoa-bowl/