Tuesday, May 16, 2017

Greek Rice and Quinoa Bowls



I grill all year long. Even in the snow. I just love me some grilled chicken and veggies. Sometimes grilling vegetables can be a bit tricky. They fall through the grates etc etc. My dad bought me a set of grill mats a while back and I finally just gave them a try. Well they did not disappoint. These things are awesome.



Not only were there perfect grill marks  on my veggies but they cooked evenly and to perfection. Now onto this bowl. My oh my it was delish. I love Greek food and surprisingly it is super simple to recreate all the yummy flavors.



Grilled marinated chicken, grilled veggies, spinach rice topped with feta cheese. It is a super healthy get back into the groove of eating a healthy meal.

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Ingredients:
For The Chicken Marinade:
4 boneless skinless chicken breasts
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
juice of 1 lemon
6 garlic cloves , minced
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon ground black pepper

For the veggies:
1 bell pepper, seeded and diced
1 red onion, seeded and diced
olive oil 
salt and pepper

For the rice:
2 cloves garlic
2 teaspoon olive oil
1 cup brown rice cooked
1 cup quinoa cooked
10 oz frozen spinach, thawed
salt and pepper
1/4 cup feta cheese


Directions:
For the chicken and veggies:
Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour. In a small bowl toss the veggies with olive oil, salt and pepper.

Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Add the veggies to the grill mat on the grill and cook until the veggies are charred. If you don't have a grill mat you can used a veggie pan or a kebob. Remove from the grill and let the chicken breast rest for a few minutes before serving. Slice and assemble the bowls.

For The Rice:
Heat the olive oil in a small medium frying pan over medium heat. Saute the garlic until fragrant. Add the spinach, salt and pepper and saute for about 3 minutes then add the cooked rice and quinoa mix well. 

Assemble the bowls by adding the rice mixture, sliced chicken, veggies and top with feta.

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4 comments :

  1. Do you deliver? Oh my gosh, this is the exact meal I am going to serve this weekend to my guests who are always dieting! It looks super yummy and will please everyone! Pinned.

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  2. Your Greek rice quinoa Bowl looks delicious! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. What a great looking dish, and I love the idea of the mats! They are definitely a "must have" for me. I can't wait to try them out! Thanks so much for sharing at Celebrate It!

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    ReplyDelete