Introduction
Welcome to a culinary journey to the sunny Mediterranean with these delightful Greek Chicken Bowls! Bursting with fresh flavors and vibrant colors, this dish combines grilled chicken marinated in herby goodness with a refreshing medley of crunchy vegetables and creamy feta cheese. Perfect for a quick weeknight dinner or meal prep for the week ahead, these bowls are not only nutritious but also a feast for the eyes and the palate.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
- Tzatziki sauce, for drizzling
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- Begin by preheating your grill or grill pan over medium-high heat, allowing it to reach the perfect temperature for that lovely char.
- In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper. This fragrant marinade will elevate the chicken to new heights. Add the chicken breasts and make sure they are well-coated. Let them marinate for at least 15 minutes — this allows the flavors to meld beautifully.
- Once marinated, place the chicken on the grill and cook for about 6-7 minutes on each side. You want that golden brown exterior, and ensure the internal temperature reaches 165°F for safe consumption. After cooking, remove the chicken from the grill and let it rest for 5 minutes, allowing the juices to redistribute.
- After resting, slice the grilled chicken into strips, revealing the juicy and flavorful meat.
- Now, it’s time to assemble your bowls! Start with a generous layer of cooked quinoa at the bottom — this serves as a wholesome base.
- On top of the quinoa, artfully arrange the cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and your beautifully sliced chicken.
- Finish off each bowl by sprinkling crumbled feta cheese and fresh chopped parsley over the top for a pop of flavor and color.
- Serve your Greek Chicken Bowls with lemon wedges and a drizzle of creamy tzatziki sauce for that authentic touch.
Notes or Tips
For added flavor, feel free to let the chicken marinate longer, up to a few hours. If you want a vegetarian version of this bowl, consider swapping the chicken for grilled eggplant or chickpeas. Don’t forget, the tzatziki can also be made ahead of time for extra convenience!
Cooking Techniques
Grilling is the star technique in this recipe, imparting a smoky flavor to the chicken. Be sure to avoid overcrowding the grill to ensure even cooking. Resting the chicken after grilling is crucial — it keeps your chicken juicy and tender. Lastly, layering your ingredients in a bowl not only looks appealing but ensures every bite is packed with flavor.
FAQ
Can I use other types of meat?
Absolutely! This recipe works wonderfully with boneless turkey or even shrimp if you’re looking for a change.
What can I serve these bowls with?
These bowls can be enjoyed on their own or paired with pita bread for a more filling meal. A side of a simple Greek salad would also complement the flavors nicely!
How do I store leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave before enjoying again!
Conclusion
Your journey into Mediterranean cuisine couldn’t be easier with these Greek Chicken Bowls. They bring together simple ingredients for a satisfying meal that’s both wholesome and brimming with flavor. So gather your loved ones around the table, and savor the burst of fresh tastes and colors in every bite. Enjoy your delicious creation!