Description
This Greek Chicken Bowl is a vibrant, healthy meal featuring grilled seasoned chicken served over quinoa or rice, topped with fresh cherry tomatoes, cucumber, Kalamata olives, red onion, crumbled feta, and a drizzle of creamy tzatziki sauce. Perfect for a quick 30-minute lunch or dinner, this bowl combines traditional Greek flavors with a balanced and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Grains and Vegetables
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup Kalamata olives, halved
Toppings and Sauces
- 1/4 cup crumbled feta cheese
- 1/4 cup hummus (optional)
- 1/2 cup tzatziki sauce
- 2 tablespoons fresh dill, chopped
- Lemon wedges for serving
Instructions
- Prepare the Grill: Preheat a grill pan or outdoor grill to medium-high heat to ensure a good sear on the chicken breasts.
- Season the Chicken: Rub the chicken breasts thoroughly with olive oil, then evenly coat with dried oregano, garlic powder, salt, and pepper to infuse Greek-inspired flavors.
- Grill the Chicken: Place the chicken on the heated grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes.
- Slice the Chicken: After resting, slice the chicken into strips to make it easy to assemble and eat in the bowl.
- Assemble the Bowls: Divide the cooked quinoa or rice between two serving bowls as the base.
- Add Fresh Ingredients: Arrange the grilled chicken strips, cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese evenly over the grains.
- Add Optional and Sauce: If desired, add a dollop of hummus to each bowl. Drizzle with creamy tzatziki sauce for authentic Greek flavor.
- Garnish and Serve: Sprinkle freshly chopped dill on top and serve each bowl with lemon wedges for a bright, zesty finish.
Notes
- You can substitute the quinoa or rice with couscous or bulgur for a different grain base.
- For a lower-fat option, reduce the amount of olive oil and feta cheese.
- Leftovers can be refrigerated for up to 2 days and served cold or reheated gently.
- Use a meat thermometer to ensure chicken is fully cooked at 165°F (74°C) for safety.
- Hummus is optional but adds a creamy texture and rich flavor to the bowl.
