Grain Bowl with Grilled Chicken and Creamy Feta Dressing
This savory and satisfying grain bowl with grilled chicken and creamy feta dressing is packed full of nutrients and protein. The bowls are topped with a creamy feta dressing. The combo is perfect for a light meal that will keep you full.
Servings: 4
Ingredients
Bowls
- 4 Boneless Skinless Chicken Thighs (or 2 breasts )
- ½ tsp each of Dried Thyme, Paprika, Salt and Pepper
- 1 cup Quinoa
- 2 tbsp Cooking Oil (Olive, Vegetable or Canola)
- 1 Tomato (or 1½ cherry tomatoes)
- ½ Red Onion
- 1 Whole Cucumber
- ⅓ cup Kalamata Olives
- 2 cups Lettuce
Creamy Feta Dressing
- 4 oz Feta Cheese
- 1 tbsp Honey
- 1 Juice from 1 Lemon
- ¼ cup Olive Oil
- ¼ tsp Red Pepper Flakes
Instructions
- Prepare your quinoa according to the directions on the package. Prepare the veggies by thinly slicing the red onion and cucumbers. Chop the tomatoes if needed. Season the chicken with the seasonings (dried Thyme, paprika, salt and pepper).
- Heat a pan to medium heat and add the cooking oil. Add the seasoned chicken to the pan and brown on both sides for 3-4 minutes on each side. Reduce the temperature to medium low and add a ¼ cup of tap water to the pan and cover with a lid. Cook the chicken for another 10-15 minutes until the chicken is cooked through.
- While the chicken and Quinoa are cooking prepare the creamy feta sauce. Add feta, honey, olive oil, lemon juice, and red pepper flakes to a blender or food processor. Blend the ingredients until a smooth sauce forms. Add a little bit of water if the sauce is too thick.
- Assemble your individual grilled chicken grain bowl. Add a ¼ of the lettuce, tomatoes, cucumbers, onions, olives and quinoa to a bowl. Top the bowl with grilled chicken and a dollop of creamy feta dressing. Enjoy!
Notes
Use any type of protein and variation of veggies you like. Or substitute the quinoa for any grain you like (brown rice, farro, white rice) If the creamy feta dressing is too thick, you can add water to thin it out.