Description
These Greek Chicken Bowls offer a vibrant, nutritious meal featuring tender citrus-marinated chicken breast served over a bed of fluffy quinoa. Accompanied by crisp fresh cucumbers, juicy tomatoes, briny kalamata olives, and creamy tzatziki, this Mediterranean-inspired dish is packed with protein, healthy fats, and complex carbohydrates. It is an ideal, easy solution for busy weeknights that provides a refreshing contrast of warm and cool textures in every forkful.
Ingredients
1.5 lbs boneless skinless chicken breasts, cubed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons dried oregano
2 cloves garlic, minced
2 cups cooked quinoa or fluffy white rice
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
1/2 cup tzatziki sauce
Fresh parsley for garnish
Instructions
Whisk olive oil, lemon juice, dried oregano, and minced garlic in a bowl to create the marinade.
Add chicken cubes to the marinade and let sit for 10 minutes.
Heat a large skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes.
While chicken cooks, assemble the base by portioning cooked quinoa into four bowls.
Top each bowl with equal amounts of diced cucumber, cherry tomatoes, red onion, and kalamata olives.
Add the cooked chicken to each bowl.
Top with a generous dollop of tzatziki sauce and sprinkle with feta cheese and fresh parsley.
Serve immediately while the chicken is warm.
Notes
Store components in separate airtight containers in the refrigerator for up to 3 days to keep vegetables crisp. For a lower carb option, swap the quinoa base for fresh mixed greens or cauliflower rice.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Pan-Searing
- Cuisine: Mediterranean