Description

This Greek Chicken Bowl recipe offers a vibrant and healthy meal featuring grilled chicken seasoned with oregano and olive oil, served over a bed of quinoa or rice with fresh vegetables and Kalamata olives, all topped with creamy tzatziki sauce. It’s a quick, nutritious dish perfect for lunch or dinner, delivering Mediterranean flavors in just 25 minutes.

Ingredients

Chicken

2 large chicken breasts
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste

Base and Vegetables

2 cups cooked quinoa or rice
1/2 cucumber, sliced
1 cup cherry tomatoes, diced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, pitted

Sauce

1/2 cup tzatziki sauce

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Instructions

Preheat the grill: Preheat a grill or grill pan to medium-high heat to ensure the chicken cooks evenly and develops a nice char.
Season the chicken: Rub the chicken breasts with olive oil, sprinkle with dried oregano, salt, and pepper for a flavorful crust.
Grill the chicken: Place the chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Prepare the bowl base: In serving bowls, layer the cooked quinoa or rice followed by sliced cucumber, diced cherry tomatoes, thinly sliced red onion, and Kalamata olives.
Slice and assemble: Let the grilled chicken rest a few minutes, then slice it and place it on top of the vegetable and grain base.
Add the sauce and serve: Drizzle the bowls generously with tzatziki sauce and serve immediately for the best flavor and texture.

Notes

For a lower-carb option, substitute quinoa or rice with cauliflower rice.
Chicken can also be grilled on an outdoor grill or stovetop grill pan.
Tzatziki sauce can be homemade or store-bought for convenience.
Use fresh herbs like parsley or dill to add extra freshness if desired.