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To make these tasty Greek chicken bowls, you'll need: - 2 boneless, skinless chicken breasts - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - 1 cup cooked quinoa or couscous - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 medium red onion, thinly sliced - 1 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and halved - 2 tablespoons fresh lemon juice - A handful of fresh parsley, chopped These ingredients create a fresh and vibrant dish that is both filling and delicious. If you have dietary needs, you can easily change some ingredients: - Chicken: Swap chicken breasts for thighs or use tofu for a vegetarian dish. - Grains: Use brown rice or farro instead of quinoa or couscous. - Dairy: Go for a dairy-free feta or skip the cheese for a lighter meal. - Olives: If you dislike olives, try capers for a briny touch. These swaps let you customize the recipe to fit your taste. You can add extra flavors and textures with these toppings: - Sliced avocado for creaminess - Roasted red peppers for a sweet kick - Crushed red pepper flakes for heat - Extra lemon wedges for a zesty finish These options bring variety to your bowls and make each meal unique. Enjoy experimenting! {{ingredient_image_2}} Start with the chicken breasts. In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. This blend gives the chicken great flavor. Add the chicken to the bowl and coat it well. Cover the bowl and let it sit. You can marinate for 30 minutes at room temperature or refrigerate for two hours for deeper taste. The longer it sits, the more flavorful it becomes. Heat your grill or skillet to medium-high. Once hot, place the marinated chicken breasts on it. Cook for 6-7 minutes on each side. You want the chicken to reach 165°F (75°C) inside. This ensures it is safe to eat. When the chicken is done, take it off the heat. Let it rest for 5 minutes. This keeps the juices inside and makes the chicken tender. While the chicken cooks, prepare your base. In a large bowl, mix cooked quinoa or couscous, cherry tomatoes, cucumber, red onion, and kalamata olives. Add fresh lemon juice to this mix. Gently toss everything to combine. Now, slice the rested chicken into strips. In each bowl, place a layer of the quinoa or couscous mix. Add the chicken on top, followed by crumbled feta cheese. Finally, sprinkle chopped parsley for a bright finish. To get juicy and tender chicken, marinate it well. Use olive oil, oregano, and garlic powder. Let it sit for at least 30 minutes. If you have time, refrigerate it for up to two hours. This adds great flavor. When cooking, preheat your grill or skillet. Cook each side for 6-7 minutes. Make sure the chicken hits 165°F (75°C). Let it rest for 5 minutes before slicing. This keeps the juices inside. Want to make your Greek chicken bowls pop? Use fresh lemon juice. It adds a bright taste. Crumbled feta cheese brings a creamy texture. Don't forget kalamata olives for saltiness. You can also use fresh herbs like parsley or dill. They add freshness and color. For a little heat, try adding red pepper flakes. These simple additions can elevate your meal. Meal prep can save you time. Cook extra quinoa or couscous ahead of time. Store it in the fridge for quick meals. You can also grill more chicken. Slice it and keep it in an airtight container. Mix your veggies ahead too. Just add the lemon juice right before serving. This way, everything stays fresh. With these tips, you can enjoy Greek chicken bowls any night of the week! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator. This will enhance the flavors and tenderness of the chicken significantly. Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Customize Your Bowls: Feel free to add or substitute vegetables such as bell peppers, zucchini, or spinach to the quinoa or couscous mixture for added nutrition and flavor. Garnish for Presentation: A sprinkle of fresh herbs like dill or mint can elevate the dish's visual appeal and add an extra layer of flavor. {{image_4}} If you want a meatless twist, try using chickpeas or lentils. Both options add protein and texture. You can roast them with olive oil, garlic, and oregano for extra flavor. Use the same marinade from the chicken on these legumes. They soak up those tasty herbs and spices well. This way, you keep the dish hearty without the meat. You can swap quinoa or couscous for other grains. Brown rice or farro works great too. These grains add a unique taste and texture. They all hold up well with the fresh veggies and chicken. Try experimenting with barley for a nutty flavor. Each grain gives a different spin on the dish while keeping it healthy. Feel free to mix up the veggies in your bowl. You can add bell peppers, spinach, or even roasted zucchini. Fresh herbs like mint or dill can brighten the dish. The key is to use what you love or what you have on hand. This keeps the bowls vibrant and adds a personal touch to each serving. To keep your Greek chicken bowls fresh, let them cool first. Place the leftovers in an airtight container. This helps keep out air and moisture. Store the container in the fridge. Your meal will stay good for about three to four days. Make sure to separate the chicken from the salad mix to keep the flavors intact. When you want to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, cover the bowl with a lid or a damp paper towel. This prevents drying out. Heat in short bursts, stirring in between. For the skillet, add a splash of olive oil to keep the chicken moist. Heat over medium until warm throughout. If you want to save your Greek chicken bowls for later, freezing is a great option. Pack the chicken and salad mix in separate containers. This way, they won’t lose texture in the freezer. You can freeze them for up to three months. When ready to enjoy, thaw in the fridge overnight. Reheat as mentioned above for the best taste! Yes, you can use chicken thighs instead of breasts. Chicken thighs stay juicy and tender. They also add a richer flavor to your Greek chicken bowls. Just adjust the cooking time to ensure they reach 165°F (75°C) inside. To make this recipe ahead of time, marinate the chicken earlier in the day. You can store it in the fridge for up to two hours. Cook the chicken, then let it cool. Store it in the fridge for up to three days. Prepare the quinoa or couscous and chop the veggies. Store them separately. When ready to eat, just assemble your bowls! Many sides go well with Greek chicken bowls. Here are some tasty options: - Grilled vegetables like zucchini and bell peppers - Tzatziki sauce for dipping - A light Greek salad - Pita bread for a fun twist These sides balance the flavors and make your meal more filling. This blog post covered the key parts of making Greek chicken bowls. We explored main ingredients, cooking steps, and tips for great flavor. You can customize these bowls to fit your taste or diet. Remember to store leftovers well for future meals. By following these simple steps, you can make a tasty meal. Enjoy trying new variations and toppings. With all these ideas, your Greek chicken bowls will impress anyone. Happy cooking!

Mediterranean Delight: Greek Chicken Bowls

A refreshing and vibrant dish featuring marinated grilled chicken served over a bed of quinoa or couscous with fresh vegetables and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste
  • 1 cup cooked quinoa or couscous
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 0.5 medium red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 0.25 cup kalamata olives, pitted and halved
  • 2 tablespoons fresh lemon juice
  • 1 handful fresh parsley, chopped

Instructions
 

  • In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper until well combined. Add the chicken breasts to the bowl, ensuring they are evenly coated with the marinade. Cover and let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours to deepen the flavor.
  • Preheat your grill or a skillet over medium-high heat. When hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the grill or skillet and allow it to rest for 5 minutes to retain juices before slicing.
  • While the chicken is cooking, take a large mixing bowl and combine the cooked quinoa or couscous with the halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, and fresh lemon juice. Gently toss the ingredients together until well mixed, ensuring every component is coated with the lemon juice for added zest.
  • Carefully slice the grilled chicken into strips. In each serving bowl, create a base layer of the quinoa or couscous mixture. Top this with the sliced chicken, followed by a generous crumble of feta cheese. Finish with a sprinkle of freshly chopped parsley for a pop of color and flavor.
  • Serve the Greek chicken bowls warm.

Notes

For an extra touch, drizzle with additional olive oil and garnish with a lemon wedge.
Keyword chicken, grilled, healthy, Mediterranean, quinoa