Greek Chicken Bowl

Greek Chicken Bowl

A wonderful summer salad for a main course. Simple to assemble and wonderfully tasty, it brings me back to the summer holidays on Greek islands.

I recently made this delicious Greek chicken bowl salad and find myself wanting to share the recipe with you. The salad was packed with fresh ingredients that were bursting with flavor. The base of the salad was a bed of crisp lettuce, topped with juicy grilled chicken, cherry tomatoes, sliced cucumbers, and crumbled feta cheese. The salad was also garnished with kalamata olives and a tangy sauce that added a perfect finishing touch to the dish.

What I loved about this salad was how easy it was to make and how satisfying it was to eat. It was a perfect meal for a hot summer day, and I felt energized and refreshed after eating it. If you're looking for a healthy and delicious salad that's easy to make, I highly recommend trying this Greek chicken bowl salad recipe.

Serves 4

Ingredients:

4 ounces feta cheese, drained (optional: dairy free ideal!)

1/2 medium red onion, thinly sliced

Lemon juice (approximately 2 lemons)

1 clove garlic, minced

2 tsp oregano

1/2 tsp marjoram

1 1/2 tsp salt

1/4 tsp ground black pepper

4 boneless, skinless chicken thighs

1 1/4 cups quinoa, rinsed well

2 cups water

1/2 cucumber, sliced into 1/2-inch-thick rounds

1 cup cherry tomatoes, halved or quartered if large

1/2 cup olives

Method:

First cook the chicken.

Preheat the oven when required to 220°C / 200° Fan / 425°F / Gas Mark 7.

Arrange a rack in the middle of the oven and line a rimmed baking sheet with aluminium foil; set aside.

Place the onion and 1 tbsp. lemon juice in a small bowl and toss to combine; set aside.

Place the garlic, oregano, marjoram, pepper, 1 tsp of the salt, and 60 ml of lemon juice in a large bowl and stir to combine.

Add the chicken and toss to coat.

Place the chicken on the prepared baking sheet.

Roast until the chicken is cooked through which will take approximately 20 minutes.

Meanwhile, you can cook the quinoa as per the instructions on the packet.

Place the quinoa, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed. This will take around 15 minutes. Transfer the quinoa to a dish and let it cool completely.

To make the salads I serve them directly onto the plates.

To assemble, divide the quinoa between the plates. Add a chicken thigh, and then divide the red onion, cucumbers, tomatoes, and olives between the plates. Finally divide the feta between the plates and serve.

This dish can be served at room temperature or chilled.

Additional Notes:

Use items in the dish that you enjoy and make this salad your own. I love to serve this on a bed of lettuce leaves.

You can make this ahead. The quinoa can be cooked ahead and stored in the refrigerator once cool. Store the vegetables in an airtight container in the refrigerator.

Freezing Notes:

The chicken and quinoa can be made ahead and refrigerated in separate containers and stored for up to 5 days.

Equipment Used:

Knife

Chopping Board

Storage Containers

Baking Sheet

Saucepan

Serving Bowl.

Recipe credit: Emma Alexander-Cook IIN Health Coach