Greek Chicken Bowls
A vibrant and flavorful dish featuring marinated chicken, fresh vegetables, and creamy feta cheese, perfect for weeknight dinners and meal prep.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 pieces lemons (juiced)
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1 piece red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- to taste tzatziki sauce (store-bought or homemade)
Instructions
Marinating the Chicken
- In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Coat each chicken breast in the marinade, ensuring they’re evenly covered. Let sit for at least 30 minutes.
Cooking the Chicken
- Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts.
- Cook for about 6-7 minutes per side until internal temperature reaches 165°F.
Preparing Grains
- Cook quinoa or rice according to package instructions, then set aside.
Chopping the Vegetables
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion.
- Combine the vegetables in a large bowl.
Assembling the Bowls
- Begin with a base of quinoa or rice in each bowl.
- Slice the cooked chicken and place it on top of the grains.
- Distribute the chopped vegetables around the chicken in each bowl.
- Finish with a sprinkle of crumbled feta cheese and chopped parsley.
Serving
- Serve with a dollop of tzatziki sauce on top or on the side.
Notes
Store leftovers in airtight containers for up to three days. Tzatziki sauce can be made ahead of time to enhance flavors. Serve with crusty bread or pita on the side.