Best 2 Greek Chicken Quinoa Bowl Recipes
Tantalize your taste buds with a delectable Greek chicken quinoa bowl, a culinary symphony of Mediterranean flavors. This wholesome dish combines succulent chicken, fluffy quinoa, a medley of fresh vegetables, and a tangy tzatziki sauce, all nestled in a bowl of goodness. Savor the tender chicken, marinated in a blend of Greek spices and herbs, then grilled to perfection. Delight in the fluffy texture of quinoa, the crunch of fresh cucumbers and bell peppers, the sweetness of cherry tomatoes, and the zest of red onions. Each bite is an explosion of Mediterranean flavors, enhanced by the creamy and tangy tzatziki sauce. Whether you're seeking a nutritious lunch, a light dinner, or a flavorful meal prep option, this Greek chicken quinoa bowl is sure to satisfy your cravings. Embark on a culinary journey to the heart of Greece with this tantalizing dish.
**Recipes Included:**
1. **Greek Chicken Marinade:** Craft a flavorful marinade using olive oil, lemon juice, garlic, oregano, thyme, rosemary, and salt. This aromatic blend infuses the chicken with a burst of Mediterranean flavors.
2. **Grilled Chicken:** Grill the chicken breasts to perfection, ensuring they are cooked thoroughly while retaining their tender and juicy texture.
3. **Tzatziki Sauce:** Prepare a refreshing tzatziki sauce by combining Greek yogurt, cucumber, garlic, dill, lemon juice, and olive oil. This creamy and tangy sauce adds a delightful contrast to the savory chicken and vegetables.
4. **Quinoa:** Cook the quinoa according to package instructions, resulting in fluffy and tender grains that serve as the base of the bowl.
5. **Assembly:** Arrange the grilled chicken, quinoa, fresh vegetables, and tzatziki sauce in a bowl, creating a vibrant and flavorful presentation.
6. **Garnish:** Add a sprinkle of fresh parsley or mint for an extra touch of color and freshness.
MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO
Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.
Provided by Heidi
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
- Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
- Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
- Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
- To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.
Nutrition Facts : ServingSize 1 g, Calories 481 kcal, Carbohydrate 45 g, Protein 24 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1321 mg, Fiber 7 g, Sugar 2 g
CHICKEN QUINOA BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
- Meanwhile, preheat a grill for cooking at medium heat.
- Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
- Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
- Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your Greek chicken quinoa bowl even better. Look for ripe tomatoes, crisp cucumber, and tender chicken breasts.
- Don't skip the marinade: The marinade helps to flavor the chicken and keep it moist during cooking. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can grill, bake, or pan-fry the chicken for this recipe.
- Use a variety of toppings: The toppings are what really make this bowl special. Feel free to use your favorite Greek-inspired toppings, such as tzatziki sauce, feta cheese, olives, and bell peppers.
- Make it a meal-prep recipe: This Greek chicken quinoa bowl is perfect for meal prep. Simply cook the chicken and quinoa ahead of time, and then assemble the bowls when you're ready to eat.
Conclusion:
This Greek chicken quinoa bowl is a healthy, flavorful, and satisfying meal that's perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give this Greek chicken quinoa bowl a try. You won't be disappointed!
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