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Greek Chicken Bowls

Greek Chicken Bowls are a vibrant and flavorful dish that captures the essence of Mediterranean cuisine, combining marinated chicken, fresh vegetables, and aromatic herbs over a bed of fluffy rice or grains.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • Mixing Bowl
  • Grill Pan or Skillet

Ingredients
  

Protein

  • 2 pieces Boneless, skinless chicken breasts About 1 pound total.

Marinade

  • 1/4 cup Extra virgin olive oil Adds richness to the marinade.
  • 2 tablespoons Fresh lemon juice Brightens the dish.
  • 2 cloves Garlic, minced Adds aromatic quality.
  • 1 teaspoon Dried oregano A staple in Greek cuisine.
  • 1 teaspoon Dried thyme Adds subtle depth.

Seasoning

  • to taste Salt Essential for flavor enhancement.
  • to taste Black pepper Essential for flavor enhancement.

Base

  • 1 cup Cooked quinoa or rice Choose your favorite grain.

Vegetables

  • 1 cup Cherry tomatoes, halved Provides a refreshing burst of flavor.
  • 1 piece Cucumber, diced Adds a cool crunch.
  • 1/2 piece Red onion, thinly sliced Offers a sharp and tangy flavor.
  • 1/2 cup Kalamata olives, pitted and sliced Provides a briny depth.
  • 1/2 cup Feta cheese, crumbled Adds creaminess and a salty bite.
  • 1/4 cup Fresh parsley, chopped Adds brightness and color.
  • 1/4 cup Tzatziki sauce (optional) A creamy yogurt-based sauce.

Instructions
 

  • 1. Start by marinating the chicken. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor absorption.
  • 2. While the chicken is marinating, prepare your grain base. Cook quinoa or rice according to package instructions. Once cooked, fluff with a fork and set aside.
  • 3. After the chicken has marinated, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and let any excess drip off. Cook the chicken for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F. Once done, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
  • 4. While the chicken is resting, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Toss them gently to combine.
  • 5. To assemble the bowls, start with a base of cooked quinoa or rice. Top with sliced chicken, the vegetable mixture, and sprinkle crumbled feta cheese over the top.
  • 6. If desired, drizzle tzatziki sauce over the bowl for an extra layer of flavor. Finish by garnishing with chopped fresh parsley for a pop of color.

Notes

Greek Chicken Bowls are highly versatile, allowing you to customize the recipe to suit your taste preferences and dietary needs. Consider using grilled shrimp or chickpeas instead of chicken, or serve over cauliflower rice for a gluten-free option.
Keyword Easy