Description
This Simple Greek Chicken Bowl recipe offers a vibrant and nutritious meal featuring marinated grilled chicken, fresh vegetables, fluffy rice or quinoa, and tangy feta cheese. It’s perfect for a quick weeknight dinner or meal prep, delivering authentic Greek flavors with minimal effort.
Ingredients
Scale
Chicken Marinade
- 1 pound Boneless Skinless Chicken Breast (Cut into bite-sized pieces for even cooking)
- 1/4 cup Extra Virgin Olive Oil (Adds richness and depth of flavor)
- 1-2 whole Lemon Juice (Freshly squeezed for marinating)
- 3-4 cloves Minced Garlic (Infuses rich flavor into the chicken)
- 2 teaspoons Dried Oregano (Essential for authentic Greek flavor)
- Salt and Pepper (To taste)
Bowl Ingredients
- 2 cups Fresh Vegetables (Cucumbers, Cherry Tomatoes, Red Onion, Bell Peppers) (Add crunch, color, and nutrition)
- 1 cup Crumbled Feta Cheese (Adds creamy texture and tangy flavor)
- 2 cups Cooked Rice or Quinoa (Base for the bowls)
- 1/4 cup Chopped Fresh Parsley (For garnish)
Instructions
- Prepare Marinade: In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until well combined to create a flavorful marinade.
- Marinate Chicken: Place the chicken pieces into a large resealable bag or bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes to let the flavors infuse.
- Cook Rice or Quinoa: Prepare the rice or quinoa according to package instructions. Once cooked, set aside and keep warm for assembly.
- Preheat Cooking Surface: Heat a grill or skillet over medium-high heat. If using a grill, lightly oil the grates to prevent sticking. Remove chicken from marinade, letting excess drip off before cooking.
- Cook Chicken: Grill or cook the chicken pieces for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring they are fully cooked and juicy.
- Rest Chicken: Remove the chicken from heat and let it rest for a few minutes to retain juices and enhance tenderness.
- Prepare Vegetables: Chop cucumbers, cherry tomatoes, red onion, and bell peppers into bite-sized pieces for freshness and crunch.
- Assemble Bowls: In serving bowls, place a portion of cooked rice or quinoa, top with grilled chicken, and add the fresh vegetables.
- Add Feta and Garnish: Sprinkle crumbled feta cheese evenly over the bowls and garnish with chopped fresh parsley for a burst of color and flavor.
- Serve: Serve the bowls immediately while warm, or allow to cool for an easy meal prep option.
Notes
- Marinating the chicken longer than 30 minutes, up to 2 hours, will enhance flavor and tenderness.
- You can substitute chicken breast with thigh meat for juicier results.
- Use quinoa instead of rice to make the bowl gluten-free.
- Add a dollop of tzatziki sauce or Greek yogurt for extra creaminess.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
