Greek Chicken Bowls: A Vibrant Mediterranean Meal with Fresh Ingredients
By Olivia Hayes
Greek Chicken Bowls bring the essence of Mediterranean cuisine into a wholesome dish. Featuring marinated chicken with zesty lemon, aromatic herbs, and a bed of fluffy quinoa or rice, each bite is a delightful mix of flavors and textures. Ideal for family dinners or meal prep, these bowls are customizable and quick to prepare, making them a fantastic choice for any occasion. Serve them warm or cold, topped with colorful vegetables and creamy tzatziki sauce for a satisfying meal.
Ingredients
- •4 boneless, skinless chicken breasts
- •0.25 cup olive oil
- •2 lemons (Juice of 2)
- •3 cloves garlic (minced)
- •2 teaspoons dried oregano
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •1 cup cooked quinoa or rice
- •1 cup cherry tomatoes (halved)
- •1 cucumber diced
- •1 red onion thinly sliced
- •1 cup feta cheese (crumbled)
- •0.25 cup fresh parsley (chopped)
- •Tzatziki sauce (store-bought or homemade)
Instructions
- 1
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 2
Add the chicken breasts and coat well in the marinade. Let it sit for at least 30 minutes.
- 3
Heat a grill pan or skillet over medium-high heat.
- 4
Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
- 5
While the chicken is cooking, cook your quinoa or rice according to package instructions. Once done, set aside.
- 6
Dice the cucumber, halve the cherry tomatoes, and slice the red onion. Place the vegetables in a large bowl.
- 7
Start with a base of quinoa or rice in each bowl.
- 8
Slice the cooked chicken and place it on top.
- 9
Evenly distribute the chopped vegetables around the chicken in each bowl.
- 10
Top each bowl with crumbled feta cheese and chopped parsley.
- 11
Add a generous dollop of tzatziki sauce on top or serve it on the side for dipping.
Nutrition (per serving)
Calories
450
Protein
35g
Fat
18g
