Greek Chicken Bowls
A wholesome, customizable dish featuring marinated grilled chicken, fresh vegetables, and a delightful tzatziki sauce, perfect for busy weeknights.
Ingredients
Base
- 2 cups cooked rice or quinoa (Quinoa adds extra protein, while rice offers comfort.)
Chicken
- 1 lb chicken breasts, marinated and grilled (Marinate in olive oil, lemon juice, garlic, and oregano for at least 30 minutes.)
Vegetables
- 1 cup cherry tomatoes, halved (Adds sweetness and color.)
- 1 cucumber diced (Crisp and refreshing.)
- 1 red onion thinly sliced (Brings sweet and tangy depth.)
- 1 bell pepper diced (Any color bell pepper works; adds crunch.)
- 1 cup Kalamata olives, pitted (Offers briny contrast.)
Toppings
- 1/2 cup feta cheese, crumbled (Provides tangy creaminess.)
- 1/2 cup tzatziki sauce (Essential for authentic Greek taste.)
- to taste Olive oil, for drizzling (Enhances flavors and moisture.)
- to taste Salt and pepper (Important for flavor enhancement.)
Instructions
Preparation
- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano for at least 30 minutes.
- Grill the marinated chicken until fully cooked, about 6-7 minutes per side. Let it rest before slicing.
Assembly
- In bowls, layer cooked rice or quinoa, sliced grilled chicken, cherry tomatoes, cucumber, red onion, bell pepper, and olives.
- Drizzle with tzatziki sauce and sprinkle with feta cheese.
- Season with salt and pepper to taste, and serve immediately.
Notes
For leftovers, store components separately. Chicken stays fresh for 3-4 days; veggies last up to 2 days. Don't mix tzatziki with bowls until serving to keep it creamy.