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Top-down look at a bowl with quinoa, chicken pieces, cherry tomatoes, cucumber slices, red onion rings, feta crumbles, and parsley.

Greek Chicken Bowls

Juicy marinated chicken, fresh veggies, and feta over quinoa or rice with tzatziki in Greek chicken bowls.
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Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Tzatziki sauce (store-bought or homemade)

Method
 

  1. Marinate chicken:

    Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl using a whisk. Add chicken breasts and thoroughly coat with the mixture. Allow to marinate for at least 30 minutes.

  2. Grill chicken:

    Preheat a grill pan or skillet over medium-high heat. Take chicken out of the marinade and cook each side for 6-7 minutes, until fully cooked and internal temperature hits 165°F (75°C).

  3. Cook quinoa:

    During chicken cooking, prepare quinoa or rice as per package directions. Once done, reserve.

  4. Chop vegetables:

    Cut cucumber into dice, halve cherry tomatoes, and slice red onion thinly. Transfer vegetables to a large bowl.

  5. Assemble bowls:

    Place a bed of quinoa or rice in each serving bowl. Slice the cooked chicken and arrange on top.

  6. Add vegetables:

    Distribute the chopped vegetables evenly around the chicken in each bowl.

  7. Top with feta:

    Sprinkle crumbled feta cheese and chopped parsley over each bowl.

  8. Add tzatziki:

    Add a generous spoonful of tzatziki sauce on top or offer it on the side for dipping.