Description
These Greek chicken bowls feature marinated grilled chicken, fresh vegetables, and a creamy tahini feta sauce for a flavorful meal.
Ingredients
Scale
- 1 1/2 pounds chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup tahini
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons water (to thin sauce)
Instructions
- In a bowl, combine chicken thighs, olive oil, juice of 1 lemon, minced garlic, dried oregano, salt, and pepper. Marinate for at least 30 minutes.
- Cook quinoa according to package instructions using 2 cups of water.
- Grill the marinated chicken over medium heat for 6-8 minutes per side until cooked through. Let rest, then slice.
- In a small bowl, whisk together tahini, Greek yogurt, 1 tablespoon lemon juice, and 2 tablespoons water to make the sauce.
- Assemble bowls with cooked quinoa, sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and crumbled feta. Drizzle with tahini feta sauce.
Notes
For a vegetarian version, substitute chicken with grilled halloumi cheese. Adjust sauce consistency with more water if needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Greek
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g