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Greek Chicken Bowls

A vibrant and colorful meal bursting with Mediterranean flavors, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces Chicken breasts Boneless and skinless
  • 2 tablespoons Olive oil For marinating
  • 2 cloves Garlic (minced) Adds flavor to the chicken
  • 1 teaspoon Oregano Dried or fresh
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Pepper To taste
For the Bowls
  • 1 cup Cucumber (diced) Fresh and crunchy
  • 1 cup Tomatoes (diced) Roma or cherry tomatoes work well
  • 1/2 medium Red onion (sliced) For sharpness and crunch
  • 1 medium Bell peppers (sliced) Any color preferred
  • 1/2 cup Feta cheese (crumbled) Can be omitted for a vegan option
  • 2 cups Cooked quinoa or rice Choose your preferred base
For the Tzatziki Sauce
  • 1 cup Yogurt Greek yogurt preferred
  • 1/2 cup Diced cucumber Drained to avoid excess water
  • 1 clove Minced garlic Add more for extra flavor
  • 1 tablespoon Dill Fresh or dried
  • 1 tablespoon Lemon juice Freshly squeezed is best

Method
 

Preparation
  1. Marinate chicken breasts in a mix of olive oil, minced garlic, oregano, salt, and pepper.
  2. Prepare the tzatziki sauce by mixing yogurt, diced cucumber, minced garlic, dill, and lemon juice in a bowl.
Cooking
  1. Grill or bake the marinated chicken until cooked through.
Assembly
  1. In bowls, layer cooked quinoa or rice, topped with grilled chicken and a mix of fresh veggies.
  2. Drizzle with tzatziki sauce and sprinkle with feta cheese before serving.

Notes

You can substitute the chicken for grilled vegetables or chickpeas for a vegan option. Store the chicken and veggies separately in the fridge for up to 3 days to keep them fresh.