Healthy Greek Chicken Bowls
A vibrant and nutritious dish combining tender chicken, zesty veggies, and a light dressing, perfect for busy lifestyles.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Bowls
- 2 cups cooked quinoa (or brown rice) Brown rice can be used as an alternative.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and chopped Can swap for artichokes or roasted red peppers.
- 1/2 cup feta cheese, crumbled Traditional ingredient for Greek dishes.
- Fresh parsley, for garnish Optional but enhances presentation.
Instructions
Marinate the Chicken
- Whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper in a bowl.
- Toss in the chicken breasts and coat them well.
- Let them marinate for at least 30 minutes, or grill immediately.
Cook the Chicken
- Grill or bake the marinated chicken breasts over medium heat for about 6-7 minutes on each side, or until fully cooked.
- Remove from heat and let them rest for a few minutes.
Prepare the Bowls
- While the chicken is cooking, cook the quinoa according to package instructions.
- Fluff it up when it's ready.
Chop the Vegetables
- Dice the fresh veggies—cherry tomatoes, cucumber, and red onion—while the chicken rests.
Assemble Your Bowls
- Place a generous scoop of quinoa at the bottom of each bowl.
- Slice up the grilled chicken and layer it on top along with the veggies, olives, and feta cheese.
Drizzle and Garnish
- Drizzle a bit of extra olive oil or lemon juice on top for added flavor.
- Sprinkle fresh parsley if desired.
Notes
This bowl is great for meal prep, can keep for 3-4 days in the fridge. Customize by substituting olives as desired.