Description
This Greek Chicken Bowls Recipe combines juicy marinated chicken, fresh vegetables, and tangy feta cheese over a bed of quinoa or rice, making a vibrant and healthy Mediterranean-inspired meal. Easy to prepare and perfect for lunch or dinner, these bowls offer a balanced blend of protein, veggies, and flavorful toppings with a refreshing tzatziki drizzle.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowl Components
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup tzatziki sauce
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. This mixture will infuse the chicken with classic Greek flavors.
- Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor penetration.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/74°C).
- Assemble the Bowls: Start each bowl with a base of cooked quinoa or rice. Layer the cooked chicken on top, then add the cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and kalamata olives.
- Add Toppings and Serve: Drizzle with tzatziki sauce and garnish each bowl with fresh parsley. Serve these Greek chicken bowls warm or chilled according to your preference.
Notes
- For extra smoky flavor, grill the chicken instead of pan-cooking it.
- Try swapping quinoa for farro, couscous, or cauliflower rice to vary the base grains.
- Marinating the chicken longer up to 2 hours will enhance flavor and tenderness.
- Use low-fat feta and reduced-sodium olives for a lighter, lower-sodium version.
