Greek Chicken Bowl
A vibrant and nutritious bowl featuring grilled chicken, fluffy quinoa, fresh veggies, and a zesty dressing, reminiscent of Mediterranean flavors.
Ingredients
Base Ingredients
- 2 cups cooked quinoa A hearty, gluten-free base.
- 1 pound chicken breast, grilled and sliced Smoky flavor; pre-cooked rotisserie works well.
- 1 cup cherry tomatoes, halved Can substitute grape or regular tomatoes.
- 1 medium cucumber, diced Can substitute zucchini or bell peppers.
- 1 medium red onion, thinly sliced Soak in cold water for milder flavor if preferred.
- 1 cup feta cheese, crumbled Can substitute goat cheese or dairy-free option.
- 1 cup spinach or mixed greens Arugula can be a spicy alternative.
Dressing and Seasoning
- 1 tablespoon olive oil Use high-quality for best flavor.
- 1 tablespoon lemon juice Freshly squeezed for maximum brightness.
- to taste none salt and pepper Adjust according to preference.
Instructions
Preparation
- In a large bowl, combine cooked quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and spinach.
- Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Gently toss everything together to mix well.
- Serve immediately or store in meal prep containers for later.
Notes
If you have leftovers, store them in airtight containers in the fridge for about 3-4 days. Keep the dressing separate until serving to avoid sogginess. For freezing, store components separately.