Greek Chicken Bowl
A delightful and wholesome meal combining flavor and nutrition in a colorful dish, packed with fresh ingredients.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup cooked quinoa or rice Use gluten-free quinoa or rice for a gluten-free option.
- 1 piece cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ piece red onion, thinly sliced
- ½ cup feta cheese, crumbled Can substitute with goat cheese or dairy-free cheese.
- ¼ cup Kalamata olives, pitted and halved
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Cooking the Chicken
- Cook the chicken breasts in a skillet over medium heat until fully cooked, about 5-6 minutes per side.
- Once cooked, slice the chicken.
Assembling the Bowl
- In a large bowl, combine the cooked quinoa or rice, cucumber, cherry tomatoes, red onion, feta cheese, and olives.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Drizzle the dressing over the salad mixture and toss gently to combine.
- Serve the quinoa salad in bowls topped with the sliced chicken.
Notes
Best served fresh; can be enjoyed warm or chilled. Garnish with extra olives or fresh herbs. Consider serving with pita bread or tzatziki sauce. Store leftovers in an airtight container for up to 3 days.