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Greek Chicken Quinoa Bowls
Learn how to make the MOST DELICIOUS Greek Chicken Marinade with garlic, lemon, spinach and spices! Then take that marinated chicken, grill it up and serve it with tomato cucumber salad and tzatziki sauce in these incredibly flavorful quinoa bowls!
Course
Main Course
Cuisine
Greek, Mediterranean
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Marinating Time
30
minutes
minutes
Total Time
57
minutes
minutes
Servings
2
bowls
Calories
707
kcal
Author
Whitney Bond
Ingredients
Spinach Lemon Chicken Marinade
2
cups
baby spinach
4
garlic cloves
crushed
2
teaspoon
dried oregano
½
teaspoon
kosher salt
1
teaspoon
black pepper
½
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
¼
teaspoon
allspice
1
teaspoon
lemon zest
2
tablespoon
lemon juice
¼
cup
olive oil
2
boneless, skinless chicken breasts
app 1 lb
Bowls
2
cups
cooked quinoa
¼
cup
tzatziki sauce
1
cup
tomato cucumber salad
Optional Toppings
kalamata olives
feta cheese crumbles
Instructions
Add the spinach, garlic, oregano, salt, pepper, cinnamon, nutmeg, allspice, lemon zest, lemon juice and olive oil to a blender or food processor.
Blend to combine the marinade ingredients.
Add the marinade to a plastic bag or container with the chicken breasts and toss to coat.
Place in the refrigerator to marinate for 30 minutes.
Remove from the refrigerator, use tongs to remove the chicken from the marinade, shaking off any extra marinade.
Place the chicken on a grill preheated over medium heat.
Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let rest for 5 minutes.
Divide the quinoa between two bowls.
Slice the chicken and place it on top of the quinoa.
Top with the tomato cucumber salad and drizzle with tzatziki sauce.
OPTIONAL: add sliced kalamata olives or crumbled feta cheese on top.
Notes
Do
NOT
marinade the chicken for more than 2 hours or the acid from the lemon juice will affect the texture of the chicken.
NEVER
marinate the chicken in a metal container, as the acid from the lemon juice can react to the metal.
Do
NOT
rinse the marinade off the chicken, simply shake off any excess when removing the chicken from the marinade, then place directly on the grill.
To make these bowls
LOW CARB
, omit the quinoa and serve the chicken and tomato cucumber salad over fresh spinach leaves.
Nutrition
Calories:
707
kcal
|
Carbohydrates:
52
g
|
Protein:
36
g
|
Fat:
41
g
|
Saturated Fat:
7
g
|
Cholesterol:
77
mg
|
Sodium:
1137
mg
|
Potassium:
1053
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
3152
mg
|
Vitamin C:
29
mg
|
Calcium:
153
mg
|
Iron:
6
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!