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To make Simple Greek Chicken Bowls, gather these fresh ingredients: - 2 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 or couscous - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and halved - 2 tablespoons fresh lemon juice - Handful of fresh parsley, chopped The chicken needs a tasty marinade to shine. Use these items: - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste Mix these together in a bowl. This blend gives the chicken great flavor. You can customize your bowls! Here are some fun ideas: - Avocado slices for creaminess - Roasted red peppers for extra color - Arugula or spinach for greens - Hummus for a rich dip - Extra herbs like dill or mint These add-ins let you create your perfect Greek chicken bowl! Enjoy experimenting with flavors and textures. {{ingredient_image_1}} To start, you need to marinate the chicken. In a bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper. This mix gives the chicken great flavor. Add the chicken breasts to the bowl and coat them well. Let the chicken sit for at least 30 minutes. For more flavor, marinate it for up to 2 hours in the fridge. This step is key for juicy, tasty chicken. Next, you will cook the marinated chicken. Preheat your grill or skillet to medium-high heat. Cook the chicken for about 6 to 7 minutes on each side. You want the internal temperature to reach 165°F (75°C). After cooking, take the chicken off the heat and let it rest for 5 minutes. Resting helps keep the chicken juicy. While the chicken cooks, prepare the base. In a separate bowl, combine your cooked quinoa or couscous. Add cherry tomatoes, diced cucumber, thinly sliced red onion, and halved kalamata olives. Pour in the fresh lemon juice. Toss everything gently to mix. This fresh base adds color and flavor to your bowls. Now it’s time to assemble your bowls. Slice the grilled chicken into strips. In each serving bowl, layer the quinoa or couscous mix first. Then, place the sliced chicken on top. Crumble feta cheese over the chicken. Finish with a sprinkle of fresh parsley for a pop of color. This step makes your meal look beautiful. Serve the bowls warm. You can drizzle extra olive oil on top if you want. This adds richness and brings all the flavors together. Enjoy this fresh Mediterranean taste with family or friends! To keep your chicken juicy, marinate it well. Use olive oil, oregano, garlic powder, salt, and pepper. Let the chicken sit in the marinade for at least 30 minutes. If you have time, two hours in the fridge makes it even better. When cooking, don’t rush it. Cook on medium-high heat for about 6-7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C). Letting the chicken rest for 5 minutes after cooking helps keep it moist. Cooking quinoa or couscous is simple. For quinoa, use a 2:1 water-to-quinoa ratio. Bring water to a boil, then add quinoa. Reduce heat and cover. Cook for about 15 minutes, or until the water is absorbed. Fluff it with a fork after cooking. For couscous, use the same water-to-couscous ratio. Boil water, remove from heat, and add couscous. Cover and let it sit for about 5 minutes. Fluff with a fork before mixing in your veggies. To make these bowls pop with flavor, add fresh lemon juice. It brightens up all the ingredients. You can also toss in fresh herbs, like parsley or dill. They add freshness and taste. Don't forget about the feta cheese; it gives a salty and creamy kick. If you like heat, add some crushed red pepper flakes. For a richer taste, drizzle extra olive oil over the finished bowl. This makes every bite delicious! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator to enhance the flavors and tenderness. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check the internal temperature reaches 165°F (75°C). Customize Your Bowl: Feel free to add other Mediterranean ingredients like roasted red peppers, artichokes, or chickpeas for extra flavor and nutrition. Fresh Herbs Matter: Fresh parsley or mint can elevate the dish’s flavor profile, so don’t skip the garnish! {{image_2}} You can easily make a tasty vegetarian version of Greek chicken bowls. Replace the chicken with roasted vegetables. Great choices include zucchini, bell peppers, and eggplant. You can also use chickpeas or lentils for protein. These options add a nice texture and flavor to your dish. If you want to switch up the protein, try using shrimp or fish. Grilled shrimp adds a nice touch with its sweet flavor. You can also use marinated tofu for a plant-based option. Just cook it until golden brown for a delicious bite. Each of these proteins pairs well with the fresh veggies and zesty dressing. For a gluten-free bowl, use quinoa or choose rice instead of couscous. Both are great bases that soak up flavors well. Ensure that any sauces or dressings you use are also gluten-free. This way, everyone can enjoy a wholesome meal without worry. Once you finish your meal, cool the leftovers quickly. Place them in an airtight container. This helps keep the food fresh. Store the Greek chicken bowls in the fridge for up to four days. If you want to keep them longer, freeze them. Just remember to let them cool before freezing. To reheat your Greek chicken bowls, remove them from the container. Place them on a microwave-safe plate. Heat it in the microwave for about 2-3 minutes. Make sure the chicken is hot all the way through. You can also use a skillet. Heat on medium until warm, adding a splash of water if needed. Meal prep makes busy days easier. Start by cooking extra chicken and quinoa or couscous. Store them separately in containers. You can mix and match toppings later. Prepare veggies like tomatoes and cucumbers ahead of time, too. Keep them fresh in the fridge. This way, you can whip up a Greek chicken bowl in no time. Yes, you can use chicken thighs. They add more flavor and stay moist. They work well in this recipe. Just adjust the cooking time. Thighs typically need a few extra minutes. Aim for an internal temperature of 165°F (75°C). To make the recipe dairy-free, skip the feta cheese. You can use avocado for creaminess instead. Another option is to add a spoonful of hummus. This keeps the texture nice and rich. If you want a feta substitute, try goat cheese or vegan cheese. These options mimic the tangy flavor well. If you prefer a nutty taste, use toasted sunflower seeds. They add crunch without dairy. For a low-carb meal, replace quinoa or couscous with cauliflower rice. Cauliflower rice is light and full of flavor. You can also add more veggies like spinach or bell peppers. This keeps the meal filling and healthy. In this article, we explored how to create delicious Greek chicken bowls. We covered the full list of ingredients, marinades, and tasty toppings. You learned step-by-step instructions for marinating and cooking chicken, preparing quinoa, and mixing everything together. I shared tips on keeping chicken juicy and ways to enhance flavor. We also discussed vegetarian options, gluten-free substitutes, and storage tips. Enjoy crafting your own Greek chicken bowls. With these clear steps, your meal will impress!

Mediterranean Bliss: Simple Greek Chicken Bowls

A fresh and flavorful Greek-inspired chicken bowl with quinoa, vegetables, and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup cooked quinoa or couscous
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1 half red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1 quarter cup kalamata olives, pitted and halved
  • 2 tablespoons fresh lemon juice
  • handful fresh parsley, chopped

Instructions
 

  • In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
  • Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
  • While the chicken is cooking, in a separate bowl, combine the cooked quinoa or couscous, cherry tomatoes, cucumber, red onion, kalamata olives, and lemon juice. Toss gently to combine.
  • Slice the grilled chicken into strips. In serving bowls, layer the quinoa or couscous mixture first, then top with sliced chicken. Crumble feta cheese over the top and sprinkle with fresh parsley for garnish.
  • Serve the bowls warm, drizzled with extra olive oil if desired, and enjoy this fresh Mediterranean flavor!

Notes

Marinate the chicken for longer for enhanced flavor.
Keyword chicken, Greek, healthy, Mediterranean, quinoa