Description
These Greek Chicken Bowls are a delicious and nutritious meal option that is perfect for a quick weeknight dinner or meal prep. Juicy marinated chicken, fresh veggies, tangy feta cheese, and a creamy yogurt sauce come together in a Mediterranean-inspired bowl that is sure to satisfy your cravings.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup chopped cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- pinch of salt and pepper
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, garlic, vinegar, oregano, paprika, salt, and pepper. Add chicken breasts, toss to coat, and marinate for at least 30 minutes or up to 4 hours.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and cook chicken for 5–6 minutes per side, until golden and fully cooked. Let rest for 5 minutes, then slice.
- Prepare the Sauce: In a small bowl, mix together yogurt, lemon juice, olive oil, dill, salt, and pepper for the sauce.
- Assemble the Bowls: Divide rice or quinoa into 4 serving bowls. Top each with chicken, cucumbers, tomatoes, olives, red onion, and feta. Drizzle with yogurt sauce and sprinkle with parsley before serving.
Notes
- You can swap the grain base for cauliflower rice to make it low-carb.
- For meal prep, store chicken, grains, and veggies separately in containers and assemble just before eating.
- Add hummus or pita bread on the side for extra flavor.
