Greek Chicken Bowls
A fresh and flexible meal featuring marinated chicken, crunchy veggies, and your choice of bases, perfect for customizing to your taste.
Ingredients
Greek Chicken Marinade
- ¼ cup Olive oil High-quality extra virgin olive oil recommended.
- ¼ cup Fresh lemon juice Juice from about 1-2 lemons.
- 3 cloves Minced garlic Fresh garlic for the best flavor.
- 2 teaspoons Dried oregano Can substitute with fresh oregano.
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Dijon mustard Optional for added flavor.
Bowls Components
- 1 pound Marinated chicken breast or thighs Use thighs for juicier results.
- 2 cups Cooked rice, quinoa, or couscous Any preferred grain works.
- 4 cups Chopped romaine or mixed greens Use your choice of greens.
- 1 cup Chopped cucumber
- 1 cup Chopped tomato
- ½ cup Chopped red onion Adjust based on preference.
- ½ cup Kalamata olives Optional for those who like them.
- ½ cup Feta cheese Optional for a creamy touch.
- ½ cup Tzatziki sauce Homemade or store-bought.
Instructions
Preparation
- Prepare the Greek Chicken Marinade by whisking together olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and Dijon mustard in a bowl.
- Add marinated chicken to the bowl, cover, and refrigerate for 30 minutes to 6 hours.
- Cook the chicken in a hot skillet or grill pan until cooked through and golden brown, about 5-7 minutes on each side.
- Let the chicken rest for a few minutes before slicing.
- While the chicken cooks, chop the veggies and prepare tzatziki sauce if making from scratch.
Assembly
- To build the bowls, start with the base (rice or quinoa), add greens, then sliced chicken, followed by crunchy toppings including cucumber, tomato, red onion, olives, feta, and tzatziki.
- Finish with a squeeze of fresh lemon.
Notes
For meal prep, store components separately to maintain freshness. Use dairy-free alternatives if needed. Don't marinate chicken overnight if the marinade is heavy on lemon as it may change the texture.