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–+ servings

Roasted Vegetable Protein Quinoa Bowl

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This fresh Greek protein quinoa bowl is packed with chicken and crisp veggies. The perfect healthy meal prep for the week!
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs (675 g) boneless, skinless chicken breasts
  • 1/4 cup (60 ml) California olive oil
  • 2 tablespoons (30 ml) fresh Meyer lemon juice
  • 3 large cloves garlic minced
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) freshly ground black pepper
  • 1 1/2 cups (360 ml) dry quinoa
  • 1 small English cucumber diced
  • 1 cup (240 ml) cherry tomatoes halved
  • 1 Hass avocado diced
  • 1/2 red onion diced
  • 2/3 cup (160 ml) feta cheese crumbled, optional
  • 1/2 cup (120 ml) sliced kalamata olives optional

Method
 

  1. Place each chicken breast in a large zip-top storage bag and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
  2. Whisk together olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a small bowl. Pour the marinade into the bag with the chicken, turn to coat, and refrigerate the bag in a baking dish.
  3. Rinse the quinoa under cold water in a fine-mesh sieve. Combine the quinoa and 2 1/4 cups water in a medium saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 10 to 15 minutes until tender and the water is absorbed, then set aside to cool.
  4. Preheat the grill to 400–450°F. Remove the chicken from the marinade, discard the excess liquid, and grill for 5 to 7 minutes per side until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into strips.
  5. Divide the quinoa among four serving bowls. Top with the sliced chicken, cucumber, tomatoes, avocado, red onion, feta cheese, and Kalamata olives. Serve as is or with Greek yogurt or Tzatziki sauce.

Nutrition

Calories: 570kcalCarbohydrates: 53.3gProtein: 39.1gFat: 23.9gSaturated Fat: 3.4gCholesterol: 61.2mgSodium: 2438.9mgFiber: 7.9gSugar: 2.8g

Notes

Chicken Prep: I cannot stress enough how important it is to pound the chicken to a uniform thickness, as this simple step is my secret for ensuring the meat stays incredibly juicy and cooks evenly throughout.