Greek Chicken Bowl
A healthy and flavorful Greek chicken bowl perfect for meal prep or a quick lunch. Packed with Mediterranean ingredients and easy to customize.
Equipment
- 1 grill pan or outdoor grill
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Chicken Bowl
- 1 lb chicken breasts
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 cup sliced red onion
- 1/4 cup Kalamata olives pitted
- 1/4 cup crumbled feta cheese
Instructions
Preparation
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Set aside.
- Place the chicken breasts in a resealable bag. Pour the marinade over the chicken and seal the bag. Marinate in the refrigerator for at least 30 minutes.
- Preheat a grill pan over medium heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until cooked through. Let it rest before slicing.
- While the chicken is grilling, prepare the vegetables. Chop the lettuce, halve the cherry tomatoes, slice the cucumber, and slice the red onion.
- In a large bowl, arrange the romaine lettuce, cherry tomatoes, cucumber, red onion, and Kalamata olives. Top with sliced chicken and feta cheese.
- In a small bowl, whisk together additional olive oil and lemon juice for the dressing. Drizzle over the assembled bowl.
- Serve the Greek chicken bowl immediately, optionally with a side of pita bread or hummus.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate for best results.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Substitute chicken with tofu for a vegetarian option. How to Serve: Serve with pita bread or hummus. Storage & Freshness: Store in airtight containers for up to 3 days. Make-Ahead Tips: Chop vegetables ahead of time for quick assembly.