GREEK BOWLS Y’ALL!  These immediately became a regular in my meal prep rotation.  On these hot summer days, there’s nothing better than a bowl of fresh, clean veggies.  Even better, these can be served cold, making them even more refreshing.

What I love:

• Minimal cooking, minimal ingredients.  Like, REALLY minimal.  
• The way I feel after eating this – so healthy and clean, while quinoa keeps them hearty and filling
• Customizable – mix in whatever you have on hand!  Some of my faves are chopped romaine, spinach, feta, olives, red onion, peppers, and (although it should really just be implied at this point) avocado!

Seriously, these could not be more simple to make!  I prep the chicken in the crock pot but this is totally a meal that you could go to the store after work and have ready within 30 mins of getting home – just use rotisserie chicken instead.  

Although I love every ingredient in this bowl, my favorite thing is how the dollop of hummus just coats everything with its nutty, fluffy, creamy goodness – the perfect offset to a tangy Greek dressing.

Although it feels like summer is coming to a close here in Raleigh, I know it will still be hot, hot, hot well into fall.  I’m looking forward to a few more of these bowls before cooler weather rolls around.  For now, I’ll just enjoy the last of this round of deliciousness on Wednesday, before we go to see Book of Mormon.  Nothing like a good middle of the week date night!

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Greek Quinoa Bowls

Clean and fresh bowl of quinoa, veggies, and chicken, with hummus and tangy Greek dressing.

Course Main Course

Cuisine Mediterranean

Keyword Chicken, Easy, Greek, Healthy, Quinoa

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sam - Busy Girl Bites

Ingredients

• 3 chicken breasts
• 3 cups chicken broth
• 1 cup quinoa
• 1 cucumber
• 1 tomato
• 1 cup Greek dressing (divided)
• 1/2 cup hummus

Instructions

1. Add chicken and 1 cup broth to crock pot on high for 3-4 hours or low for 6-8 hours.  Once cooked, drain liquid, shred and stir with 1/2 cup Greek dressing.  Refrigerate or freeze until ready for use.

2. Cook quinoa according to package directions (I use 1 cup quinoa and 2 cups chicken broth).

3. While the quinoa cooks, chop any vegetables for the bowl such as cucumber and tomato.

4. Assemble the bowls:  layer quinoa, chicken, cucumber, and tomato. Garnish with hummus and drizzle with remaining Greek dressing.

Recipe Notes

Like I said, this can be served hot or cold.  To serve hot, reheat the quinoa and chicken separately then add the remaining ingredients.  To serve cold, just combine everything straight from the fridge.