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Greek Chicken Bowls

Greek Chicken Bowls are a vibrant and flavorful meal option that combines marinated chicken, fresh vegetables, and aromatic herbs, served over a base of fluffy rice or grains.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Mediterranean
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Grill or Skillet

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breasts Chicken breasts are lean and cook quickly.

Marinade

  • 3 tablespoons olive oil Adds richness and moisture.
  • 1 juice lemon Brightens the dish.
  • 3 cloves garlic, minced Adds depth and savory flavor.
  • 1 tablespoon dried oregano Classic herb in Greek cuisine.
  • 1 teaspoon salt Enhances flavor.
  • 1/2 teaspoon black pepper Adds a hint of heat.

Base

  • 1 cup cooked rice or quinoa Provides a hearty component.

Toppings

  • 1 cup cherry tomatoes, halved Adds freshness.
  • 1/2 cup feta cheese, crumbled Adds creaminess and tang.
  • 1/4 cup Kalamata olives, pitted and sliced Adds a briny flavor.

Dressing

  • 1/4 cup plain Greek yogurt Ties the bowl together.
  • 1 tablespoon olive oil
  • 1/2 juice lemon
  • to taste salt and pepper

Instructions

  • Begin by marinating the chicken. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk together until well blended.
  • Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  • While the chicken is marinating, prepare your rice or quinoa according to the package instructions. This will serve as the base for your bowls. Once cooked, set aside and keep warm.
  • After marinating, preheat a grill or skillet over medium-high heat. If using a skillet, add a drizzle of olive oil to prevent sticking.
  • Remove the chicken from the marinade and discard the leftover marinade. Place the chicken on the grill or in the skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden brown and cooked through.
  • Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. This allows the juices to redistribute, keeping the meat moist.
  • While the chicken is resting, prepare your vegetables. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion.
  • Now, it’s time to assemble the bowls. Start by placing a generous scoop of warm rice or quinoa in each bowl.
  • Slice the grilled chicken into strips and arrange them over the rice.
  • Add the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives on top of the chicken.
  • Sprinkle crumbled feta cheese over the entire bowl, adding a creamy and tangy flavor that complements the other ingredients.
  • For the finishing touch, drizzle the Greek yogurt dressing over the top. To make the dressing, combine Greek yogurt, olive oil, lemon juice, salt, and pepper in a small bowl and mix until smooth.
  • Garnish with chopped fresh parsley or dill for added freshness and color.
  • Serve immediately and enjoy your vibrant Greek Chicken Bowls!

Notes

Greek Chicken Bowls are perfect for meal prep. You can marinate the chicken a day in advance and store all components separately in the fridge. Assemble just before serving for the freshest taste.