Greek Chicken Bowls
A vibrant dish featuring marinated grilled chicken, fresh vegetables, and creamy tzatziki, perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken
- 2 pieces Chicken breast Can substitute with chicken thighs for added richness.
- 2 tablespoons Olive oil For marinating.
- 2 cloves Garlic Minced.
- 2 tablespoons Lemon juice
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
For the Bowls
- 1 cup Cooked rice or quinoa Serve as base.
- 1 cup Cucumber Chopped.
- 1 cup Tomato Chopped.
- 1 small Red onion Chopped.
- 1 cup Bell pepper Chopped.
- 1/2 cup Feta cheese Crumbled.
- 1/4 cup Fresh parsley Chopped.
- 1/2 cup Tzatziki sauce For drizzling.
Instructions
Preparation
- Start by marinating the chicken breast in a mixture of olive oil, minced garlic, lemon juice, salt, and pepper. Let it sit for at least 30 minutes.
- Grill or bake the marinated chicken until fully cooked, reaching an internal temperature of 165°F (75°C). Then slice the chicken into strips.
- Chop the cucumber, tomato, red onion, and bell pepper into bite-sized pieces.
Assembly
- In a bowl, add a serving of cooked rice or quinoa as the base.
- Layer the sliced chicken on top, followed by the chopped fresh veggies.
- Sprinkle crumbled feta cheese over the top and add a handful of fresh parsley.
- Finally, drizzle generously with tzatziki sauce before serving.
Notes
Store each component separately in airtight containers for freshness. Cooked chicken lasts up to 3 days, while fresh veggies should be consumed within 1-2 days.