Greek Chicken Bowls
Greek Chicken Bowls are a burst of Mediterranean sunshine in every bite. Juicy, lemon-herb marinated chicken, fluffy rice or quinoa, crisp cucumber, juicy tomatoes, salty feta, and cooling tzatziki come together in a harmony of textures and bright, zesty flavors. Perfect for meal prep, weeknight dinners, or casual gatherings.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives sliced
- 1/2 cup tzatziki sauce
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
- Add the chicken breasts to the bowl, turning to coat completely. Cover and let marinate in the fridge for at least 30 minutes or up to 4 hours.
- While the chicken marinates, cook rice or quinoa according to package instructions and prepare the vegetables.
- Heat a large skillet or grill pan over medium heat. Add the marinated chicken and cook for about 6 to 7 minutes per side or until fully cooked with an internal temperature of 165°F (74°C).
- Once cooked, let the chicken rest for 5 minutes, then slice into strips.
- To assemble the bowls, divide the rice or quinoa among four serving bowls. Top each with sliced chicken, tomatoes, cucumber, red onion, olives, feta cheese, and a dollop of tzatziki.
- Garnish with fresh parsley and lemon wedges before serving.
Nutrition
Calories: 470kcalCarbohydrates: 32gProtein: 36gFat: 22gSodium: 680mgFiber: 4gSugar: 4g
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