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Greek Chicken Bowls

A flavorful weeknight meal combining marinated grilled chicken over rice or quinoa, topped with fresh vegetables and tzatziki.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound chicken breast, diced Use boneless skinless thighs for juicier chicken.
  • 2 tablespoons olive oil For marinating chicken and toasting grains.
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the bowls
  • 2 cups cooked rice or quinoa Toast in olive oil for extra nuttiness.
  • 1 cucumber diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce Warm slightly before serving.
  • fresh parsley for garnish

Method
 

Preparation
  1. In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add the diced chicken and marinate for at least 30 minutes.
  2. While the chicken marinates, prepare the rice or quinoa and chop the vegetables.
Cooking
  1. Grill or sauté the marinated chicken over medium heat until cooked through, about 5-7 minutes.
Assembly
  1. In serving bowls, layer cooked rice or quinoa, followed by the grilled chicken.
  2. Top with diced cucumber, cherry tomatoes, red onion, and feta cheese.
  3. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.

Notes

Store components separately for optimal freshness. Marinate chicken longer for more flavor. Add lemon wedges and pita for serving.