Greek Chicken Bowls
Savor the Mediterranean with these flavorful Greek Chicken Bowls featuring marinated grilled chicken, fresh vegetables, and creamy tzatziki sauce layered over rice or quinoa.
Ingredients
For the Chicken
- 1 pound chicken breasts Boneless, skinless
- 2 tablespoons olive oil For marinating
- 2 tablespoons lemon juice Freshly squeezed
- 1 teaspoon dried oregano For flavoring
- Salt to taste Salt For seasoning
- Pepper to taste Pepper For seasoning
For the Bowls
- 1 cup cooked rice or quinoa Can substitute with either base
- 1 cucumber diced Fresh and firm
- 1 tomato diced Ripe and juicy
- 1 red onion thinly sliced For crunch and flavor
- ½ cup feta cheese Crumbled
- ½ cup tzatziki sauce Store-bought or homemade
Instructions
Preparation
- Gather all your ingredients. Rinse and dice the cucumber and tomato while slicing the red onion thinly. If you haven’t already cooked your rice or quinoa, do so according to package instructions.
- In a mixing bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts to the marinade and cover them well. Let them marinate in the refrigerator for at least 30 minutes.
Cooking
- Preheat your grill to medium-high heat. This ensures the chicken will sear nicely.
- Once the grill is ready, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- After grilling, remove the chicken from the grill and let it rest for a few minutes.
- Slice the grilled chicken into strips to enhance presentation.
Assembly
- In individual serving bowls, start with a base of cooked rice or quinoa. Layer with sliced chicken, diced cucumber, tomato, red onion, and sprinkle feta cheese on top.
- Drizzle with tzatziki sauce before serving.
Notes
For best flavor, marinate the chicken longer if time permits. Use fresh ingredients for optimal taste. Consider adding grilled vegetables or fresh herbs as a garnish.