Greek Chicken Bowl Pressure Cooker Recipe
This Mediterranean-inspired Greek chicken bowl features juicy marinated chicken, fluffy quinoa, and vibrant veggies all brought together with fresh herbs and tangy dressing—perfect for a well-balanced and satisfying lunch or dinner.
Equipment
- 1 Mixing bowl Medium
- 1 Grill pan or skillet Preheated
- 1 Saucepan for quinoa
Ingredients
Main ingredients
- 0.25 cup olive oil or avocado oil
- 2 lemons, juiced
- 1 tablespoon honey
- 0.5 tablespoon lemon zest
- 1 clove garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt and pepper to taste
- 1.5 cups quinoa, uncooked
- 4 medium chicken breasts, boneless and skinless about 2 lbs or 32 ounces
- 1 English cucumber, diced
- 4 Roma tomatoes, chopped
- 1 red onion, diced
- 1 cup feta cheese, crumbled
- 1 cup Kalamata olives, pitted
Instructions
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, honey, lemon zest, garlic, oregano, basil, salt, and pepper.
- Add chicken to the marinade and let sit in the fridge for at least 30 minutes.
- While chicken marinates, cook the quinoa per package instructions. Fluff with fork and set aside.
- Preheat your grill or skillet over medium-high heat.
- Cook the chicken for 6–7 minutes per side until fully cooked.
- Let the chicken rest for about 5 minutes, then slice into strips.
- Assemble bowls: Spoon quinoa, top with chicken, cucumbers, tomatoes, olives, red onion, and feta. Drizzle extra olive oil or dressing and serve warm.
Video
https://youtube.com/watch?v=7xT8CsQXPjA%3Fsi%3DYSwQBbCXjUHilXkm
Notes
Store leftovers in airtight containers in the fridge up to 4 days. Marinate chicken overnight for best flavor. Use pre-chopped veggies to save time. Add feta just before serving for freshness.