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For a tasty Greek chicken bowl, you need the right ingredients. Here’s what to gather: - Chicken - 2 boneless, skinless chicken breasts - Marinade Components - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon fresh lemon zest - Salt and freshly ground black pepper to taste - Fresh Vegetables - 1 cup cooked quinoa (white, red, or a blend) - 1 cup cucumber, diced into small cubes - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, finely chopped - Toppings and Garnishes - 1/2 cup feta cheese, crumbled - Juice of 1 fresh lemon - Tzatziki sauce for topping Each ingredient adds flavor and nutrition. You can mix and match based on your taste. Fresh veggies bring crunch, while the chicken offers protein. Enjoy the vibrant colors and flavors as you prepare. {{ingredient_image_2}} To start, you will need to prepare the marinade. In a medium bowl, mix together: - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon fresh lemon zest - Salt and freshly ground black pepper to taste Add the chicken breasts to the bowl. Make sure they are well-coated in the marinade. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for at least 30 minutes. Marinating is key. It adds flavor and keeps the chicken juicy. If your quinoa is not cooked, rinse it under cold water. This step removes bitterness. Cook it according to the package instructions. Once it’s done, fluff the quinoa with a fork. Set it aside to cool for a few minutes. Cooking quinoa correctly makes it light and fluffy, perfect for your bowl. Heat your grill or grill pan over medium-high heat until hot. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side. The chicken should reach an internal temperature of 165°F/75°C. After cooking, transfer the chicken to a plate and let it rest for 5 minutes. Resting is important; it helps the juices stay inside when you slice it. In a large mixing bowl, add: - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, finely chopped Drizzle the juice of one fresh lemon over the veggies. Toss gently to combine. Be careful not to mush the tomatoes. This step brightens the flavors and adds freshness to your bowls. For assembly, start with a base layer of quinoa in each serving bowl. Arrange the sliced grilled chicken on top of the quinoa. Next, add the vibrant vegetable mixture. Layering ingredients this way makes for a colorful and inviting dish. Finally, sprinkle a generous amount of crumbled feta cheese on top. Serve with tzatziki sauce either on the side or directly on top. Tzatziki adds creaminess and flavor to the dish. Enjoying your Greek chicken bowls with these finishes makes each bite delightful! For juicy chicken, you can grill or bake. Grilling gives a nice smoky flavor. Baking is great for even cooking. To keep it juicy, marinate your chicken well. Use olive oil and spices for added moisture. Let the chicken rest after cooking. This helps the juices stay in. Rinse quinoa before cooking. This removes bitter saponins. To add flavor, cook quinoa in vegetable broth instead of water. This makes it taste better. A common mistake is overcooking quinoa. Cook it just until it’s fluffy. This keeps it light and airy. Add fresh herbs like dill or mint for extra freshness. A pinch of cumin can also boost the taste. You can serve your Greek chicken bowls with pita bread or a simple Greek salad. These sides add more color and flavor to your meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but if time permits, let it sit for a few hours or overnight for deeper flavor penetration. Use Fresh Ingredients: Whenever possible, opt for fresh herbs and vegetables. This enhances the flavor and nutritional value of your dish. Perfectly Cooked Quinoa: To avoid mushy quinoa, always rinse it before cooking and use a 2:1 ratio of water to quinoa for fluffy results. Garnish with Intent: Adding fresh herbs or lemon zest just before serving elevates the dish's presentation and adds a burst of freshness to each bite. {{image_4}} You can swap out chicken for grilled vegetables. Try zucchini, bell peppers, and eggplant for great taste. These colorful veggies add flavor and texture. For protein, use chickpeas or lentils. They are hearty and filling, making your bowl satisfying. If you need gluten-free options, use rice or millet instead of quinoa. Both grains cook easily and taste great. For toppings, skip the traditional feta cheese if you want to keep it dairy-free. Instead, try avocado or a sprinkle of nutritional yeast for a cheesy flavor. Get creative with your marinades! Try adding yogurt, honey, or spices to shake things up. You can use seasonal vegetables too. For example, in summer, add sweet corn or in fall, use roasted butternut squash. Each season brings unique flavors to enjoy in your Greek chicken bowl. To keep your Greek chicken bowls fresh, store leftovers in an airtight container. This helps prevent spills and keeps the flavors intact. You can safely store them in the fridge for up to three days. If you want to enjoy your meal later, be sure to keep the tzatziki sauce separate until serving. This keeps the sauce fresh and creamy. If you want to freeze your Greek chicken bowls, use freezer-safe containers. Make sure to let the chicken and quinoa cool first before sealing them. They can last in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge. To reheat, you can use a microwave or oven. Just make sure the chicken reaches 165°F (75°C) again for safe eating. Batch cooking is a great way to save time. You can cook a large batch of chicken and quinoa ahead of time. Store them in individual containers for quick meals. I recommend using glass containers for easy reheating and to avoid any lingering smells. You can prep veggies like cucumbers and tomatoes in advance too. Just store them in separate containers to keep them fresh and crunchy. Yes, you can use chicken thighs. They are juicier and have more flavor. Thighs can stay moist during cooking. However, they have more fat, which adds calories. If you prefer a leaner meal, choose chicken breasts. Both cuts work well in Greek chicken bowls. If you don’t have tzatziki, try plain Greek yogurt. Add garlic and cucumber for a similar taste. Hummus is another great dip. You can also use ranch or tahini sauce for a different flavor. These options keep your meal tasty and fresh. Quinoa is very healthy. It is high in protein and fiber. Quinoa also contains vitamins and minerals. It is gluten-free, making it a good choice for many diets. You can use brown rice or farro as alternatives. However, quinoa stands out for its health benefits. Yes, you can prep this dish ahead of time. Cook the chicken and quinoa in advance. Store them in the fridge for up to three days. Prepare the vegetables the day before to save time. Just keep everything separate until you’re ready to assemble. This keeps the flavors fresh and bright. In this post, we covered the key ingredients and steps for making a delicious chicken bowl. You learned how to marinate chicken, cook quinoa, and assemble a tasty dish with fresh vegetables. Remember, marinating is key to juicy chicken. Use the tips for storage to enjoy leftovers safely. Exploring variations also opens up new flavors. Whether you choose vegetarian options or gluten-free grains, there’s always a way to mix it up. Enjoy your cooking adventure!

Mediterranean Bliss Greek Chicken Bowls

A fresh and vibrant dish featuring marinated grilled chicken, quinoa, and a medley of vegetables topped with feta and tzatziki.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh lemon zest
  • to taste Salt and freshly ground black pepper
  • 1 cup cooked quinoa
  • 1 cup cucumber, diced into small cubes
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, finely chopped
  • 1 piece fresh lemon, juiced
  • to taste Tzatziki sauce for topping

Instructions
 

  • In a medium bowl, combine the extra virgin olive oil, garlic powder, dried oregano, fresh lemon zest, salt, and freshly ground black pepper. Add the boneless chicken breasts, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 30 minutes.
  • If the quinoa is not already prepared, rinse it under cold water, then cook according to package instructions. Once done, fluff with a fork and set aside to cool for a few minutes.
  • Heat a grill or grill pan over medium-high heat until it’s hot. Remove the chicken from the marinade and place it on the grill. Cook for approximately 6-7 minutes on each side, or until the chicken is fully cooked through and juices run clear. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips.
  • In a large mixing bowl, add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced Kalamata olives, and finely chopped parsley. Drizzle the juice of one fresh lemon over the mixture and toss gently to combine all the flavors.
  • In each serving bowl, create a base layer with a generous scoop of the cooked quinoa. Arrange the sliced grilled chicken on top of the quinoa, followed by the vibrant vegetable mixture.
  • Sprinkle a generous amount of crumbled feta cheese over the top of each bowl. Serve with a generous dollop of tzatziki sauce either on the side or directly on top of the bowls.
  • Delight in the fresh and vibrant flavors of your Greek chicken bowls while they're at their peak freshness!

Notes

Enhance the visual appeal by serving the bowls with lemon wedges on the side.
Keyword chicken, Greek, healthy, quinoa, salad