Greek Chicken Bowl
A delightful and nutritious Greek Chicken Bowl featuring marinated chicken, fresh veggies, creamy tzatziki, and fluffy quinoa or rice, perfect for busy weeknights and meal prep.
Ingredients
For the Chicken
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For the Bowl
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium red onion, diced
- 1 cup kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 2 cloves minced garlic
- 1 cup cucumber, grated for a smoother texture
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- Salt, to taste
Instructions
Marinate Chicken
- In a large bowl, combine olive oil, lemon juice, salt, and pepper. Toss in the cubed chicken and let it marinate for at least 30 minutes.
Cook Chicken
- Heat a skillet over medium heat. Cook the marinated chicken for about 7-10 minutes, or until it’s fully cooked through.
Assemble Bowl
- In a serving bowl, layer the cooked quinoa or rice first.
- Then add the cooked chicken, followed by cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Generously top your bowl with tzatziki sauce and garnish with fresh parsley.
Serve
- Serve immediately or package in meal prep containers for a delicious meal on the go.
Notes
For a beautiful presentation, serve in colorful, shallow bowls. Add a sprinkle of fresh herbs like dill or mint for extra flavor. Pair with fresh pita bread or a side salad dressed with olive oil and lemon. Store leftovers in airtight containers, fresh up to 3-4 days.