Greek Chicken Bowls: An Amazing Ultimate Recipe You Must Try
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 pieces lemons, juiced
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 pieces cucumber, diced
- 1 pieces red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Tzatziki sauce (store-bought or homemade)
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and coat well in the marinade. Let it sit for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is cooking, cook your quinoa or rice according to package instructions. Once done, set it aside.
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion. Place the vegetables in a large bowl.
- Start with a base of quinoa or rice in each bowl. Slice the cooked chicken and place it on top.
- Evenly distribute the chopped vegetables around the chicken in each bowl.
- Top each bowl with crumbled feta cheese and chopped parsley for freshness.
- Add a generous dollop of tzatziki sauce on top or serve it on the side for dipping.
Notes
Consider marinating the chicken overnight for deeper flavor. Don't rush the cooking process; ensure chicken reaches 165°F. Feel free to adjust the vegetable ratio to make it your own! Drizzle extra olive oil over the assembled bowls for richness.