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Greek Chicken Bowl

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A delightful Greek Chicken Bowl filled with marinated chicken, quinoa, fresh vegetables, and a creamy yogurt sauce, bringing the vibrant flavors of the Mediterranean to your home.

Ingredients

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  • 2 pieces Chicken breast (boneless, skinless)
  • 1/4 cup Lemon juice (freshly squeezed)
  • 3 tablespoons Olive oil
  • 3 cloves Garlic (minced)
  • 1 tablespoon Dried oregano
  • 1 teaspoon Salt (adjust to taste)
  • 1 teaspoon Pepper (adjust to taste)
  • 1 cup Quinoa (cooked according to package instructions)
  • 1 cup Cucumber (chopped)
  • 1 cup Cherry tomatoes (halved)
  • 1 small Red onion (chopped)
  • 1/2 cup Feta cheese (crumbled)
  • 1/4 cup Dill (chopped)
  • 1/2 cup Yogurt (for the sauce)

Instructions

  1. Marinate the chicken: Combine lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper in a bowl. Whisk together, add chicken breasts, and coat well. Cover and let marinate for at least 15 minutes.
  2. Cook the quinoa: Rinse and cook the quinoa according to package instructions. Fluff with a fork and set aside.
  3. Sauté the chicken: Heat a skillet over medium-high heat, remove chicken from marinade, and cook for 5-7 minutes on each side until cooked through. Let rest before slicing.
  4. Chop and prepare the vegetables: While the chicken rests, chop cucumber, cherry tomatoes, and red onion into bite-size pieces. Crumble feta and chop dill.
  5. Assemble your Greek Chicken Bowls: Start with a base of quinoa, layer sliced chicken, then add cucumber, cherry tomatoes, and red onion. Top with crumbled feta and dill.
  6. Make the yogurt sauce: Mix yogurt with a pinch of salt and lemon juice. Drizzle over assembled bowls.
  7. Serve and enjoy: Admire the colorful presentation before enjoying your delightful meal!

Notes

Leftovers can be stored in the refrigerator for about 3 days. Keep all components separate until ready to serve to maintain freshness.

Nutrition

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

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