Description
These vibrant Greek Chicken Bowls feature marinated grilled chicken served over a bed of fluffy rice or quinoa, topped with fresh vegetables, tangy feta cheese, briny Kalamata olives, and a creamy Greek yogurt dressing. This dish is a flavorful and wholesome meal inspired by classic Greek flavors, perfect for a healthy lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 juice lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Bowl Components
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1/2 juice lemon
- Salt and pepper, to taste
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken breasts to the marinade, ensuring they are fully coated. Cover with plastic wrap or transfer to a resealable bag and refrigerate for 30 minutes to 2 hours to develop flavor.
- Cook the grain: Prepare rice or quinoa according to package instructions while chicken marinates. Set aside and keep warm.
- Preheat cooking surface: Heat a grill or skillet over medium-high heat. If using skillet, add a drizzle of olive oil to prevent sticking.
- Cook the chicken: Remove chicken from marinade and discard leftover marinade. Grill or pan-sear chicken for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown.
- Rest the chicken: Transfer cooked chicken to a cutting board and let rest for a few minutes to allow juices to redistribute.
- Prepare vegetables: While chicken rests, halve cherry tomatoes, dice cucumber, and thinly slice red onion.
- Assemble bowls: Spoon warm rice or quinoa into bowls as the base layer.
- Slice chicken: Cut rested grilled chicken into strips and arrange over the grains.
- Add vegetables: Top chicken with cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Add feta: Sprinkle crumbled feta cheese evenly over the bowls for creaminess and tang.
- Make and drizzle dressing: In a small bowl, combine Greek yogurt, olive oil, lemon juice, salt, and pepper; mix until smooth. Drizzle over assembled bowls.
- Garnish: Sprinkle chopped fresh parsley or dill on top for freshness and color.
- Serve: Serve immediately and enjoy the flavorful Greek Chicken Bowls.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor.
- Cucumber and red onion provide fresh crunch; adjust quantities to taste.
- Use quinoa for a gluten-free option.
- The Greek yogurt dressing can be customized with herbs like dill or mint.
- Leftover grilled chicken works well for meal prep and can be served cold or reheated.
- Ensure chicken reaches a safe internal temperature of 165°F for safe consumption.
