How’s the New Year going so far? Good? Are you thinking about incorporating some healthy meals into your life? I think you should try making these heavenly greek bowls! We absolutely love them in our house, and they make the BEST leftovers! This is also one of those recipes that works extremely well for meal prep. If you’re a Sunday cooker and you like to prep ahead all your work lunches – this recipe is ideal. You can also make the chicken and quinoa ahead of time and have them ready to go for super fast suppers. These greek bowls are healthy, filling and really, really yummy.
fluffy quinoa + juicy chicken + crisp veggies + tangy feta = outta control bowl
Ingredients: (makes about four bowls)
- 1 cup quinoa
- 2 cups bone broth or water
- 1 tbsp olive oil
- 1 tbsp greek seasoning blend
- 1 tbsp lemon juice
- 2 crushed cloves of garlic
- salt and pepper (as needed)
- 2 chicken breasts
- 1 tbsp olive oil
- 2 tbsp greek seasoning blend
- salt and pepper
Crisp Veggies / Tangy Feta
- roma tomatoes
- red onion
- red pepper
- olives (optional)
- feta (or tzatziki if you have it)
- drizzle of greek salad dressing
- Begin by marinating your chicken breast in the olive oil and greek seasonings, it’s nice if you can do this for at least half an hour. But this can be skipped if you’re short on time.
- Preheat oven to 375º, and heat up your bone broth or water in the microwave for abut 2-3 minutes.
- Rinse your quinoa thoroughly and toast it if you like (more details here in my baked quinoa recipe)
- Add quinoa, warmed bone broth/water, olive oil, greek seasoning, lemon juice, crushed garlic and salt and pepper to a heat safe baking dish. Give it a quick stir and bake covered in the oven for about 25 min.
- Meanwhile, heat a small frying pan to medium high. When your pan is hot, place the chicken breasts in carefully and DON’T MOVE them for 2-3 minutes, you’re looking for a nice golden/caramel colour. Then you can flip and do the same on the other side, you can then sear the sides for a shorter amount of time. (If you’re working with frozen chicken you can use a higher temperature, you’re looking to create a cooked exterior all the way around to help seal in the juices when you bake it next!!)
- Bake the chicken in a separate baking dish or stone in the oven beside the quinoa.
- While that is cooking, prep your veggies: dice the red onion, roma tomatoes, red peppers and cucumbers. Dice the feta.
- After 25 min is up on the quinoa, you can take it out and let it sit for 5 minutes, KEEP IT COVERED. This final steam really helps the last of the liquid soak up into the quinoa. After that you can fluff it with a fork.
- Check your chicken, depending on whether it was frozen or not it might be fully cooked already. Slice it open in the thickest place and look for pink, also take note if the juices that run are clear. If it’s cooked you can remove it and slice it on the diagonal.
- Assemble bowls with quinoa on the bottom, followed by everything else and a drizzle of greek dressing on the top!
If you’re short on time you can substitute greek dressing as the chicken marinade and in the quinoa too!
If you needed to you could switch out the quinoa for cous cous or chickpeas, or even some nicley roasted lemon potatoes! You could also add black beans or even chop up some romaine or spinach to make this more of a salad. There are endless possibilities!
Thanks guys! Let me know how it goes!