Greek Chicken Bowl

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 28 minutes

재료

¼ cup olive oil

2 lemons (juiced)

1 tablespoon honey

½ tablespoon lemon zest

1 garlic clove (minced)

2 teaspoons dried oregano

1 teaspoon dried basil

Kosher salt (to taste)

Kosher pepper (to taste)

1 ½ cups quinoa (uncooked)

4 chicken breasts (boneless, skinless)

1 English cucumber (diced)

4 Roma tomatoes (chopped)

1 red onion (medium, diced)

1 cup feta cheese (crumbled)

1 Cup kalamata olives (pitted)

방향

Add the quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes, or until quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.

To a small jar add all dressing/marinade ingredients and stir vigorously to emulsify.

Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.

Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.

Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies.

Add the Crumble feta cheese and kalamata olives over the chicken bowl and drizzle with the remaining untouched dressing.

영양 정보

• 칼로리: 830 kcal
• 지방 전체: 37 g
• 포화 지방: 9 g
• 불포화 지방: 23 g
• 트랜스 지방: 0.03 g
• 콜레스테롤: 178 mg
• 나트륨: 1227 mg
• 탄수화물 전체: 62 g
• 식이섬유: 9 g
• 총 당류: 10 g
• 단백질: 65 g