Greek Chicken Harvest Bowl

A delightful and nutritious bowl featuring grilled chicken, roasted vegetables, and a creamy dressing, combining bright Mediterranean flavors with hearty ingredients.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Greek, Mediterranean

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces Chicken breasts Boneless and skinless
2 tablespoons Lemon juice Freshly squeezed
1 tablespoon Oregano Dried
1 cup Quinoa Rinsed and drained
2 cups Sweet potatoes Diced
2 cups Butternut squash Diced
1 cup Feta cheese Crumbled
1/2 cup Dried cranberries
1/2 cup Kalamata olives Sliced
1/4 cup Mixed nuts Chopped
1/2 cup Creamy lemon feta dressing

Method

Preparation

Preheat the oven to 400°F (200°C).
Marinate chicken breasts in lemon juice and oregano, then grill or bake until cooked through.
Dice sweet potatoes and butternut squash, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
Cook quinoa according to package instructions.

Assembly

In a bowl, layer the quinoa, roasted vegetables, sliced chicken, feta cheese, cranberries, olives, and nuts.
Drizzle with creamy lemon feta dressing before serving.

Notes

For added flavor, let the chicken marinate for at least 30 minutes but up to 2 hours if you have time. This bowl is also great for meal prep; separate the ingredients into airtight containers for easy lunches throughout the week.