Greek Chicken Quinoa (Print Version)

Tender chicken pieces with fluffy quinoa, fresh veggies, creamy feta, tangy olives, and zippy lemon-herb goodness in every serving.

# Ingredients:

→ Dressing / Marinade

01 - 1 teaspoon dried basil
02 - 2 teaspoons dried oregano
03 - Kosher salt, as much as you like
04 - Freshly ground black pepper, add to taste
05 - 1 garlic clove, minced or pressed
06 - 0.5 tablespoon freshly grated lemon peel
07 - Juice from 2 lemons
08 - 60 ml avocado oil or olive oil
09 - 1 tablespoon honey

→ Bowl Components

10 - 150 grams kalamata olives, no pits
11 - 4 boneless, skinless chicken breasts
12 - 150 grams feta cheese, gently crumbled
13 - 1 medium red onion, diced
14 - 260 grams uncooked quinoa
15 - 4 Roma tomatoes, chopped
16 - 480 ml water
17 - 1 English cucumber, diced

# Steps:

01 - Crumble the feta and toss the kalamata olives onto each bowl. Pour the leftover dressing over everything right before digging in.
02 - Spoon out the cooked quinoa into four bowls. Lay the grilled chicken slices on top, then scatter over some tomato chunks, cucumber pieces, and diced red onion.
03 - Get your grill or grill pan hot (medium-high). Pop the chicken on and cook about 6 to 8 minutes per side. Make sure it’s cooked all the way through, hitting 74°C inside.
04 - Save part of your marinade, but pour a third over the chicken in a wide dish. Give the chicken a nice even coat. Remember not to mix up raw chicken with the leftover dressing.
05 - Shake up olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, plus salt and pepper in a small bowl or jar. Keep shaking or stirring until mixed through.
06 - Add quinoa and 480 ml water with a good pinch of salt to a little pot. Bring it to a simmer over medium heat. Let it cook for about 12–15 minutes till it’s fluffy. Drain any extra water and let it cool off.

# Notes:

01 - Pop any leftovers in a sealed container and stash them in the fridge for up to four days.
02 - If you’re out of honey, maple syrup does the trick.
03 - Check chicken is cooked all the way by making sure it’s at least 74°C inside.
04 - You can use any plain oil, like grapeseed, if you don’t feel like using olive or avocado.
05 - Don’t cook the chicken too long or it’ll dry out.
06 - Boneless chicken thighs also work great here instead of breasts.
07 - If you don’t want chicken, leave it out and pile on more veggies.
08 - Making this ahead? Keep dressing separate until you’re ready to eat.

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