Wednesday Recipe: Grilled Greek Chicken Quinoa Bowls



  • 1 ½ pounds boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves of garlic
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon honey optional
  • salt to taste
  • black pepper to taste

Quinoa and Toppings

  • 1 cup dry quinoa
  • 1 large roma tomato cored and diced
  • 1 avocado cored and diced
  • english cucumber diced
  • cup crumbled feta cheese
  • cup kalamata olives sliced
  • 1 cup tzatziki


  • Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.
  • In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Pour olive oil mixture over chicken in bag.
  • Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours.
  • Cook quinoa in low-sodium chicken broth or water according to directions on package.
  • Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 - 6 minutes per side (depending on their size) until center registers 165 degrees. Remove from heat, cool 5 minutes then dice into cubes.
  • To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.