Healthy Greek Chicken Bowls
These Healthy Greek Chicken Bowls are a flavorful and nutritious meal perfect for meal prep or family dinners. Packed with protein and fresh vegetables, this dish embodies the vibrant flavors of the Mediterranean.
Equipment
- 1 Large mixing bowl
- 1 grill pan or skillet
- 1 Tongs
Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken breasts
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Bowl Assembly
- 2 cups cooked brown rice or quinoa
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup crumbled feta cheese optional
- 1/4 cup Kalamata olives optional
- Fresh parsley for garnish
Instructions
Marinating the Chicken
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Mix until well blended.
- Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
Cooking the Chicken
- Preheat grill pan or skillet over medium heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until cooked through and juices run clear.
- Remove chicken from heat and let it rest for 5 minutes before slicing.
Assembling the Bowls
- Divide cooked brown rice or quinoa into four bowls.
- Top each bowl with diced cucumber, cherry tomatoes, and sliced red onion.
- Add sliced chicken to each bowl, and sprinkle with feta cheese and olives if desired. Garnish with fresh parsley before serving.
Serving and Storage
- Serve the bowls fresh for optimal flavor. They are delicious on their own or paired with a side salad.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try tofu for a vegetarian version. How to Serve: Great with a side salad. Storage & Freshness: Keeps well for 3 days in the fridge. Make-Ahead Tips: Marinate the chicken the night before.