Greek Chicken Harvest Bowl with Cranberries & Feta

Ingredients

For the Chicken

1½ pounds boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh lemon juice

For the Bowl

2 cups cooked quinoa

1 cup cucumber, diced

1 cup cherry tomatoes, halved

½ cup dried cranberries

½ cup crumbled feta cheese

½ cup red onion, thinly sliced

½ cup Kalamata olives

2 cups fresh spinach or mixed greens

2 tablespoons fresh parsley, chopped

Lemon Dressing

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1 small garlic clove, minced

Salt and black pepper to taste

Instructions

1. Season the Chicken

Pat the chicken dry and place it in a bowl. Add olive oil, oregano, garlic powder, paprika, salt, pepper, and lemon juice. Toss until evenly coated.

Heat a skillet over medium heat and cook the chicken for about 5–7 minutes per side, or until golden and cooked through. The internal temperature should reach 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing.

2. Prepare the Dressing

Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until smooth and well combined.

3. Assemble the Bowls

Divide the cooked quinoa between four bowls. Add spinach, cucumber, tomatoes, red onion, olives, and cranberries.

Slice the chicken and arrange it over the vegetables. Sprinkle each bowl generously with crumbled feta and fresh parsley.

4. Add the Dressing

Drizzle the lemon dressing over each bowl just before serving. Gently toss or serve with the ingredients arranged separately.