Description
This vibrant Greek Chicken Bowl recipe features tender marinated chicken breasts grilled to perfection and served over a bed of fluffy rice or quinoa. Topped with fresh cherry tomatoes, crisp cucumber, tangy feta cheese, briny Kalamata olives, and a creamy Greek yogurt dressing, this dish brings together classic Mediterranean flavors in a wholesome and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 juice lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Base and Toppings
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1/2 juice lemon
- Salt and pepper to taste
- Optional: diced cucumber, thinly sliced red onion, chopped fresh parsley or dill for garnish
Instructions
- Prepare the marinade: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
- Marinate the chicken: Add the chicken breasts to the marinade, ensuring full coating. Cover and refrigerate for at least 30 minutes or up to 2 hours to infuse flavors.
- Cook the rice or quinoa: Prepare the rice or quinoa according to package instructions, then keep warm for assembling later.
- Preheat grill or skillet: Heat a grill or skillet over medium-high heat. If using a skillet, add a light drizzle of olive oil to prevent sticking.
- Cook the chicken: Remove chicken from marinade, discard excess marinade, and grill or cook in skillet for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden brown.
- Rest the chicken: Transfer chicken to a cutting board and let rest for a few minutes to allow juices to redistribute.
- Prepare vegetables: Slice cherry tomatoes in half, dice cucumber, and thinly slice red onion for toppings.
- Assemble the bowls: Place warm rice or quinoa in each bowl as a base.
- Add sliced chicken: Slice grilled chicken into strips and arrange over the rice.
- Add fresh vegetables and olives: Top chicken with halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.
- Sprinkle feta cheese: Generously crumble feta cheese over the bowl to add creamy tanginess.
- Make and drizzle dressing: Mix Greek yogurt, olive oil, lemon juice, salt, and pepper in a small bowl until smooth; drizzle over the assembled bowls.
- Garnish: Add chopped fresh parsley or dill for color and freshness.
- Serve: Serve immediately and enjoy your flavorful Greek Chicken Bowls!
Notes
- Marinating the chicken longer (up to 2 hours) enhances flavor but avoid exceeding that time to maintain texture.
- You can substitute quinoa for rice for a gluten-free option.
- Add extra vegetables like cucumber and red onion based on preference for crunch and freshness.
- Grilling adds smoky flavor, but a skillet works well if grilling is not available.
- Use fresh lemon juice for best bright flavor in marinade and dressing.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat chicken gently to avoid dryness.
