Greek Chicken Bowl

1. 1
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, dried oregano, 1 pinch salt, and 1 pinch black pepper.

   2.Add chicken breasts and coat well. Cover and marinate at room temperature for 15 minutes.

   TIPDon't marinate longer than 30 minutes at room temp — the lemon juice starts to break down the chicken texture.
2. 2
   boil · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine-mesh sieve.

   2.In a small saucepan, bring quinoa, 2 cups water, and a pinch of salt to a boil.

   3.Reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes.

   4.Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

   TIPRinsing quinoa removes the natural coating called saponin, which can taste bitter or soapy.
3. 3
   grill · ~15 min

   Grill the chicken.

   1.Heat a grill pan over medium-high heat until very hot.

   2.Place marinated chicken breasts on the grill. Cook for 6 to 7 minutes per side.

   3.Check that the internal temperature reaches 165°F at the thickest part.

   4.Transfer to a cutting board, cover loosely with foil, and rest for 5 minutes. Slice against the grain.

   TIPLetting the chicken rest keeps the juices from running out when you slice it.
4. 4
   mix · ~1 min

   Make the lemon-olive oil dressing.

   Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt, and a pinch of black pepper in a small bowl until emulsified.

5. 5
   assemble · ~5 min

   Assemble the bowls.

   1.Divide the quinoa among 4 bowls as the base.

   2.Top with sliced grilled chicken, diced cucumber, diced tomato, sliced red onion, and kalamata olives.

   3.Drizzle the lemon-olive oil dressing over everything.

   4.Finish with crumbled feta cheese and chopped fresh parsley.

   TIPFor meal prep, store the dressing separately and add just before eating to keep the vegetables crisp.

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