Description
These Greek chicken bowls feature marinated grilled chicken served over a bed of greens, grains, and veggies, topped with a creamy tahini feta sauce for a burst of flavor.
Ingredients
Scale
- 2 lbs boneless chicken thighs
- 1/4 cup olive oil
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup tahini
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
- Add chicken thighs to the marinade and let sit for at least 30 minutes.
- Cook quinoa according to package instructions and set aside.
- Grill the marinated chicken over medium heat for 6-8 minutes per side until fully cooked.
- In a blender, mix tahini, feta cheese, Greek yogurt, and lemon juice to create the sauce.
- Assemble bowls by layering quinoa, grilled chicken, cucumber, tomatoes, and onion.
- Drizzle with tahini feta sauce and garnish with fresh parsley.
- Serve immediately.
Notes
For a vegetarian version, substitute chicken with grilled halloumi cheese. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Greek
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 42g