Greek Chicken Bowls

Greek Chicken Bowls

Author: Arwa Prep Time: 15 minutes
Cook Time: 15 minutes Total Time: 30 minutes
Yield: 4 servings Category: LUNCH Cuisine: Greek Diet: Gluten-Free

Ingredients

  • 2 cups cooked brown rice or quinoa
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 bell pepper, diced
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley for garnish
  • For Tzatziki Sauce: 1 cup Greek yogurt
  • 1 cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
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Instructions

  1. In a bowl, combine the olive oil, garlic powder, oregano, salt, and pepper. Toss the chicken breasts in the mixture until well coated.
  2. Grill or bake the chicken until fully cooked, about 6 to 7 minutes per side. Once cooked, let it rest and slice.
  3. Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt in a bowl.
  4. To assemble the bowls, divide the cooked rice or quinoa among bowls. Top with grilled chicken, cherry tomatoes, cucumber, onion, bell pepper, and feta cheese.
  5. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.

Notes

  1. Great for leftovers and batch cooking. Squeeze excess water from cucumber for a better tzatziki.