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A delicious Greek Chicken Bowl topped with fresh vegetables and tzatziki sauce.

Greek Chicken Bowls

A vibrant bowl filled with grilled chicken, fluffy quinoa, and fresh vegetables, perfect for a nutritious and satisfying meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1 lb chicken breast, diced Tender and juicy protein; you can swap for tofu or chickpeas for a vegetarian version.
  • 2 tablespoons olive oil Adds richness and moisture; any neutral oil will work in a pinch.
  • 1 teaspoon oregano Aromatic herbal flavor; try thyme or rosemary if you don't have oregano.
  • 1 teaspoon garlic powder A boost of taste; fresh minced garlic is a great fresh alternative.
  • to taste Salt and pepper Classic seasonings; seasoning blends can add more complexity.
For the bowls
  • 2 cups cooked quinoa A hearty base rich in protein; use brown rice as a substitute for a different flavor.
  • 1 cup cherry tomatoes, halved Sweet and juicy veggies; any tomato variety will do.
  • 1/2 cup feta cheese, crumbled Creamy and tangy; goat cheese or nutritional yeast works for a dairy-free option.
  • 1/4 cup kalamata olives, pitted A briny touch; any olives can be used if you prefer.
  • 2 cups mixed greens Freshness factor; arugula or spinach can be great alternatives.

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper.
  3. Add the diced chicken to the bowl and marinate for 30 minutes.
Cooking
  1. Grill the chicken for about 6-7 minutes on each side until cooked through.
  2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
  3. Add the grilled chicken on top of the quinoa mixture.
  4. Serve over mixed greens and enjoy!

Notes

Serve these delightful bowls warm, topped with a drizzle of olive oil and a sprinkle of additional feta cheese for an extra flavor boost. Store leftover bowls in an airtight container in the fridge for up to three days.