Description
This Greek Chicken Bowl is a delicious and nutritious meal featuring marinated grilled chicken, fresh vegetables, and a creamy tzatziki sauce, all served over a base of quinoa or brown rice. It’s a vibrant dish that’s perfect for a healthy lunch or dinner, bursting with Mediterranean flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Massage the marinade into the chicken for maximum flavor.
- Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours.
- In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and chopped dill.
- Mix until smooth, using a whisk or fork.
- Season with salt and pepper to taste. Adjust according to preference.
- Cover and refrigerate until ready to serve.
- Preheat your grill or grill pan over medium-high heat, ensuring it’s well-oiled.
- Remove the chicken from the marinade, allowing excess to drip off. Discard the leftover marinade.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing into strips or bite-sized pieces.
- In a large bowl or individual serving bowls, add a generous scoop of cooked quinoa or brown rice as the base.
- Layer on the sliced grilled chicken.
- Scatter the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese over the chicken.
- Drizzle with tzatziki sauce and garnish with fresh parsley.
Notes
- For a vegetarian option, substitute chicken with grilled vegetables or chickpeas.
- The tzatziki sauce can be made a day in advance for enhanced flavor.
- Feel free to customize the bowl with your favorite vegetables or grains.
- Prep Time: 15 minutes
- Cook Time: 20 minutes