• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Grilled Greek Chicken Quinoa Brown Rice Bowls - a Mediterranean inspired weeknight chicken dish full of bright flavors served with grilled vegetables, olives, feta on a bed of quinoa and brown rice.

• For the Chicken
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/4-inch cubes
• 1/3 cup olive oil divided, plus more for grill
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
• 1/2 teaspoon fresh dill (or 1/4 teaspoon dried)
• 1/2 teaspoon ground coriander
• salt and black pepper, to taste
• For the bowls
• 2 cups cooked

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