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Greek Chicken Bowls

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A delightful dish that embodies vibrant flavors of Greece with marinated chicken, fresh veggies, and fluffy quinoa or rice.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 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
  • 1/4 cup fresh parsley, chopped
  • Tzatziki sauce (store-bought or homemade)

Instructions

  1. Marinade the chicken: In a large bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts and coat them thoroughly in the marinade. Let them sit for at least 15 minutes.
  2. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until cooked through. Let them rest before slicing.
  3. Prepare the quinoa or rice: While the chicken rests, prepare quinoa or rice according to package instructions.
  4. Chop the vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
  5. Assemble the bowls: Layer bowls with quinoa or rice, topped with sliced chicken, cherry tomatoes, cucumber, red onion, and crumbled feta.
  6. Garnish and serve: Drizzle with tzatziki sauce and sprinkle with fresh parsley.

Notes

Marinate the chicken overnight for deeper flavor. Vegetable variations can include grilled zucchini or bell peppers.

Nutrition

Find it online: https://thestationrecipes.com/greek-chicken-bowls-recipe/

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