Greek Chicken Bowl (Print Version)

# Ingredients:

→ Dressing/Marinade

01 - 1/4 cup olive oil or avocado oil
02 - 2 lemons, juiced
03 - 1 tablespoon honey
04 - 1/2 tablespoon lemon zest
05 - 1 garlic clove, minced
06 - 2 teaspoons dried oregano
07 - 1 teaspoon dried basil
08 - Kosher salt and pepper to taste

→ Bowl Ingredients

09 - 1 1/2 cups uncooked quinoa
10 - 4 boneless, skinless chicken breasts
11 - 1 English cucumber, diced
12 - 4 Roma tomatoes, chopped
13 - 1 medium red onion, diced
14 - 1 cup crumbled feta cheese
15 - 1 cup kalamata olives, pitted

# Instructions:

01 - Simmer quinoa with 2 cups water and salt for 12-15 minutes until tender. Drain if needed and let cool.
02 - Combine oil, lemon juice, honey, zest, garlic, oregano, basil, salt, and pepper in a jar. Stir well to emulsify.
03 - Use 1/3 of the marinade for the chicken, reserving the rest for dressing. Ensure the reserved portion doesn't touch raw meat.
04 - Grill chicken on medium-high heat for 6-8 minutes per side until internal temperature reaches 165°F.
05 - Divide quinoa among 4 bowls. Top with chicken, vegetables, feta, and olives. Drizzle with reserved dressing.

# Notes:

01 - Stores in refrigerator for up to four days
02 - Can substitute maple syrup for honey
03 - Can use chicken thighs instead of breasts
04 - For meal prep, store dressing separately

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