Greek Chicken Bowls
Delightful Greek Chicken Bowls featuring marinated chicken breasts on a bed of quinoa or rice topped with fresh vegetables and creamy feta cheese, perfect for busy weeknights.
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 the Bowl Base
- 1 cup cooked quinoa or rice
For the Vegetables
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced
- 1 piece red onion, thinly sliced
For Topping
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Tzatziki sauce (store-bought or homemade)
Instructions
Marinate the Chicken
- In a large bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
Cook the Chicken
- Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked through. Use a meat thermometer to check for doneness (internal temperature should reach 165°F/75°C).
Prepare the Base
- While the chicken cooks, prepare quinoa or rice according to package instructions. Fluff with a fork once cooked.
Assemble the Bowls
- Once the chicken has rested and been sliced, layer the cooked quinoa or rice in bowls. Top with the sliced chicken, cherry tomatoes, cucumber, and red onion.
Add Toppings
- Sprinkle crumbled feta cheese and chopped parsley on top. Serve with tzatziki sauce on the side or drizzled over the bowl.
Notes
You can marinate the chicken a day in advance for a deeper flavor. Store bowl components separately to maintain freshness, refrigerated in airtight containers for up to 3 days.