Grilled Greek Chicken Quinoa Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  1 ½ tsp, leaves or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Honey

  ½ tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Cucumber

  Peeled, raw

  ⅓ medium or 67g

• Feta cheese

  ⅔ cup, crumbled or 100g

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

Directions

1. Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.
2. 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.
3. 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.
4. Cook quinoa in low-sodium chicken broth or water according to directions on package.
5. 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.
6. To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, and olives. Serve warm.
7. (source: https://www.cookingclassy.com/grilled-greek-chicken-quinoa-bowls/#jump-to-recipe)