Description
These Greek Chicken Bowls are a flavorful and healthy dinner option, combining marinated chicken with fresh vegetables, creamy tzatziki sauce, and fluffy rice or quinoa. They’re perfect for a weeknight meal and can be customized to your liking!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice or quinoa
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- Tzatziki sauce (store-bought or homemade)
- Lemon wedges, for serving (optional)
Instructions
- In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Heat a large skillet or grill pan over medium-high heat.
- Cook the chicken, stirring occasionally, until cooked through and slightly browned, about 6-8 minutes.
- While the chicken is cooking, prepare the bowls. Divide the cooked rice or quinoa among bowls.
- Top with the chopped cucumber, tomatoes, olives, and feta cheese.
- Once the chicken is cooked, add it to the bowls.
- Drizzle with tzatziki sauce and serve with lemon wedges, if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Feel free to add other vegetables like bell peppers or red onion.
- You can grill the chicken instead of pan-frying it.
- Store leftover chicken and components separately in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop/Grill
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Protein: 45g
