Grilled Greek Chicken Grain Bowl Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 6 cloves garlic, minced, divided
  • 1 lemon, juiced, divided
  • ¼ cup olive oil, plus more for serving
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 teaspoon honey
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste
  • 1 pound chicken breasts; about 4 small breasts
  • 1 cup Greek yogurt
  • ¼ cup dill, finely chopped
  • 4 cups cooked ancient grain, such as farro or wheat berry
  • 1 (16-ounce) can garbanzo beans, drained
  • ½ cup pine nuts
  • 2 cups mixed Kalamata and green olives
  • 1 cucumber, diced
  • 16 ounces cocktail tomatoes, halved
  • 6 ounces crumbled feta cheese
Directions
  1. In a bowl, whisk together 4 cloves minced garlic, juice from ½ lemon, olive oil, thyme, oregano, parsley, honey, 1 teaspoon salt, and 1 teaspoon pepper. Add the chicken and coat well, then submerge as much as possible and cover the bowl. Marinate for 30 minutes or up to 8 hours.
  2. In a small bowl, whisk together the Greek yogurt, chopped dill, juice from ½ lemon, and the remaining 2 cloves of minced garlic until well combined. Season to taste with salt and pepper.
  3. Preheat the grill to 350 F.
  4. Remove the chicken from the marinade and place directly onto the grill. Grill until golden brown and cooked through, about 5 minutes per side. Remove from the grill and let cool slightly.
  5. Mix together the grains, garbanzo beans, pine nuts, and olives.
  6. Divide the mix into bowls and top with cucumber and tomato.
  7. Add chicken to each bowl.
  8. Add a generous dollop of the lemon-dill sauce to each bowl and drizzle with oil.
  9. Add crumbled feta to each bowl to serve.