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Delicious Greek Chicken Bowl with fresh vegetables and herbs

Greek Chicken Bowls

Savor the vibrant flavors of Greek Chicken Bowls, a balanced meal featuring seasoned chicken, fresh vegetables, and tangy feta, perfect for weeknights or meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless, skinless chicken breasts Works best for even cooking and slicing.
  • 2 tablespoons Olive oil Use extra virgin for flavor.
  • 3 cloves Garlic Minced for marinade.
  • 1 teaspoon Oregano Dried or fresh for classic flavor.
  • 2 tablespoons Lemon juice Fresh for brightening flavor.
  • 1 teaspoon Salt For seasoning.
  • 1/2 teaspoon Black pepper For seasoning.
For the Bowls
  • 1 cup Quinoa or brown rice Use as the base grain.
  • 1 cup Cucumber Chopped into bite-sized pieces.
  • 1 cup Tomatoes Ripe for juicy bites.
  • 1 medium Red onion Thinly sliced for sharp contrast.
  • 1 cup Bell peppers Any color works.
  • 1/2 cup Feta cheese Crumbled for creamy texture.
  • 1/2 cup Tzatziki sauce Serve on the side.

Method
 

Preparation
  1. Mix the marinade by whisking together olive oil, minced garlic, oregano, lemon juice, salt, and pepper.
  2. Coat the chicken evenly with the marinade and let it sit for at least 30 minutes.
Cooking the Chicken
  1. Grill or bake the chicken until the internal temperature reaches 165°F.
  2. Let the chicken rest for a few minutes before slicing it thinly against the grain.
Preparing the Grain and Veggies
  1. Cook the quinoa or brown rice according to package directions.
  2. Chop the cucumber, tomatoes, red onion, and bell pepper while the grain cooks.
Assembling the Bowls
  1. Divide the cooked grain among bowls.
  2. Top each bowl with chopped vegetables and sliced chicken.
  3. Sprinkle crumbled feta over each bowl.
Serving
  1. Offer tzatziki on the side or drizzle a little over the top.

Notes

Start with a quick guide before you cook: Trim excess fat from the chicken, pat dry for better browning, avoid over-marinating for textural integrity, let the meat rest before slicing, and adjust seasoning after assembly for balance.