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Greek Chicken Bowls

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These Greek Chicken Bowls feature tender, oregano-marinated chicken layered over fluffy quinoa or rice, crisp vegetables, salty feta, and cool homemade tzatziki.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup quinoa or rice
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Fresh parsley, for garnish

Instructions

  1. Combine 2 tablespoons olive oil, 1 teaspoon dried oregano, and a pinch of salt and pepper in a bowl. Add the chicken breasts and coat well. Marinate at room temperature for 30 minutes or refrigerate up to 2 hours.
  2. Rinse 1 cup quinoa under cold water, then cook it according to package instructions. For white rice, use a 1:2 rice-to-water ratio and simmer until tender. Fluff with a fork and keep warm.
  3. Heat a grill pan or skillet over medium-high heat. Cook the chicken 5 to 7 minutes per side, until the internal temperature reaches 165°F. Let the chicken rest 5 minutes, then slice thinly.
  4. While the chicken cooks, make the tzatziki. Stir together 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, and a pinch of salt and pepper.
  5. Dice the cucumber, halve the cherry tomatoes, and dice the red onion and bell pepper into similar-sized pieces.
  6. To assemble, place a bed of quinoa or rice in each bowl. Top with sliced chicken, the diced vegetables, and 1/2 cup crumbled feta. Add a generous spoonful of tzatziki and garnish with chopped fresh parsley.

Notes

For creamier tzatziki, use plain yogurt with higher fat or strain regular Greek yogurt. For a vegetarian option, swap chicken for grilled halloumi or roasted chickpeas.

Nutrition

Find it online: https://www.simplefamilydishes.com/greek-chicken-bowls-9/