Greek Chicken Quinoa Bowl
Tender, juicy chicken marinated in a zesty lemon-herb blend, tossed with fluffy quinoa, crisp cucumbers, juicy tomatoes, and crumbled feta cheese. Every bite is a burst of flavour, a symphony of textures, and a celebration of healthy eating.
Ingredients
FOR THE SAUCE:
- 1 garlic clove
- 1/2 teaspoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 ounces feta cheese drained
- 2 1/2 tablespoons water
- 1 tablespoon extra-virgin olive oil
FOR THE BOWLS:
- 1/2 medium red onion thinly sliced about 1/2 cup
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice from 2 medium lemons divided
- 1 clove garlic minced
- 1 rotisserie chicken meat shredded about 1 1/2 pounds total
- 1 1/4 cups quinoa rinsed well and cooked according to box directions.
- 2 cups water
- 2 Persian cucumbers or 1/2 English cucumber sliced into 1/2-inch-thick rounds
- 1 cup grape or cherry tomatoes halved or quartered if large
- 1/2 cup pitted Kalamata olives
Instructions
- Prep the Sauce: Blend garlic, oregano, feta cheese, olive oil, and water in a food processor until smooth.
- Prep the Onions: Toss red onion with lemon juice to soften.
- Cook the Quinoa: Cook quinoa according to package directions.
- Assemble the Bowls: Divide quinoa into bowls. Top with shredded chicken, red onion, cucumber, tomatoes, olives, and the creamy sauce.