Greek Chicken Bowls
Juicy, marinated chicken served over a vibrant mix of fresh vegetables and warm grains, perfect for weeknight dinners and meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free, Low-Carb
Ingredients
- 1 lb chicken breast, cut into strips
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, sliced
- 1/4 red onion, sliced
- 1/2 cup olives
- Fresh parsley, chopped
- Tzatziki sauce, for serving
Instructions
- Marinate the chicken in olive oil, lemon juice, garlic, oregano, and thyme for at least 30 minutes.
- Cook the chicken by grilling or sautéing until golden brown and cooked through.
- Prepare the quinoa or brown rice according to package instructions.
- Chop the vegetables: cucumbers, cherry tomatoes, bell pepper, and red onion.
- Assemble the bowls by layering grains, sliced chicken, and vegetables.
- Drizzle with tzatziki sauce or a squeeze of lemon juice before serving.
Notes
Store the components in separate airtight containers for up to three days in the refrigerator. Grains can last around a week.
Find it online: https://www.pedrorecipes.com/greek-chicken-bowls-4/