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To make tasty Greek chicken bowls, you need a few key items. Here’s what I use: - 2 boneless, skinless chicken breasts - 1 cup cooked quinoa - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 cup red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped These ingredients bring fresh flavors and fun textures to the dish. The chicken provides protein, while the quinoa adds a nice base. The right seasoning makes all the difference. For my marinade, I use: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon oregano - 1 teaspoon lemon zest - Salt and pepper to taste These ingredients create a bright, zesty flavor. The lemon zest and olive oil work well together. I recommend letting the chicken soak in this mix for at least 30 minutes. This step ensures the chicken is juicy and full of flavor. Finally, don’t skip the toppings! They add a lot of charm to your bowls. I like to use: - Juice of 1 lemon - Tzatziki sauce for topping The tzatziki adds creaminess, while the lemon juice gives a fresh finish. You can also serve lemon wedges on the side. This small touch makes the dish more vibrant and appealing. {{ingredient_image_1}} To start, you need to marinate the chicken. In a bowl, mix together the olive oil, garlic powder, oregano, lemon zest, salt, and pepper. This mix adds great flavor. Next, add the chicken breasts and coat them well. Cover the bowl and let it sit in the fridge for at least 30 minutes. This will make the chicken juicy and tasty. While the chicken marinates, cook the quinoa. If you have pre-cooked quinoa, that's great! If not, follow the package instructions. Usually, you need to rinse it first. Then, boil water and add the quinoa. Let it cook until it’s fluffy. Once it’s done, set it aside to cool. When the quinoa is ready, it’s time to grill the chicken. Preheat your grill or grill pan to medium-high heat. Take the chicken out of the marinade. Grill it for about 6-7 minutes on each side. It should be cooked through, and the juices should run clear. After grilling, let it rest for 5 minutes before slicing. This keeps it moist. Next, prepare the vegetable mixture. In a big bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped parsley. These fresh veggies add color and crunch. Drizzle some lemon juice over them and toss gently. This will brighten up the flavors. Now, you can assemble the bowls. In each serving bowl, start with a scoop of quinoa as the base. Next, add the sliced grilled chicken on top. Finally, spoon the vegetable mixture over the chicken. This creates a beautiful and colorful meal. To finish, sprinkle crumbled feta cheese over the top. Feta adds creaminess and salt. Place a generous dollop of tzatziki sauce on the side or on top. This sauce gives a cool, tangy flavor that pairs well with all the other ingredients. Enjoy your Greek chicken bowls while they’re fresh! To keep your chicken juicy, start with good marination. Mix olive oil, garlic powder, oregano, lemon zest, salt, and pepper. This blend adds moisture and flavor. Marinate the chicken for at least 30 minutes. If you have time, let it sit longer. This will help the flavors soak in. When cooking, make sure your grill is hot. This helps create a nice sear. Grill the chicken for 6-7 minutes on each side. Check that the juices run clear to know it's done. Let it rest for 5 minutes before slicing. This step keeps it juicy. The marinade is key to great taste. Use fresh lemon zest for a bright flavor. Garlic powder gives a nice depth. Don't skip the olive oil; it keeps the chicken moist. Salt and pepper are vital for balance. You can add other herbs too. Try thyme or rosemary for a twist. If you like spice, add a pinch of red pepper flakes. Remember to coat the chicken well. This ensures every bite is full of flavor. Serving your Greek chicken bowls is fun! Use colorful bowls to show off the bright ingredients. Start with a scoop of quinoa at the bottom. Then, layer the sliced chicken on top. Add the fresh vegetable mix for crunch and color. Sprinkle crumbled feta cheese over everything. This adds creaminess and tang. For a final touch, add a generous dollop of tzatziki sauce. Serve with lemon wedges on the side. This adds a burst of flavor. Your meal will look as good as it tastes! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 1 hour, or even overnight, for a deeper flavor infusion. Cook Quinoa Properly: Rinse quinoa before cooking to remove any bitterness. Use a 2:1 water-to-quinoa ratio for fluffy results. Grill Marks: For the best grill marks, avoid moving the chicken around too much while cooking. Let it sear before flipping. Serve Fresh: This dish is best enjoyed fresh. If making ahead, keep components separate until ready to serve. {{image_2}} You can swap chicken for other proteins. Try turkey or shrimp for a twist. Tofu works well for a meatless option. If you like fish, use salmon for a rich flavor. Just follow the same marinating method. Adjust cooking times based on the protein you choose. For a vegan bowl, skip the chicken and cheese. Use chickpeas or lentils for protein. These legumes add great texture and flavor. You can also use grilled veggies like zucchini or bell peppers. They add color and nutrients. Use vegan tzatziki made with almond yogurt. Get creative with your toppings. Add avocado slices for creaminess. Roasted red peppers bring in a sweet taste. Artichoke hearts add a nice tang. You can also sprinkle nuts or seeds for crunch. Fresh herbs like dill or mint enhance the flavor. Mix and match to find your favorite! To keep your Greek chicken bowls fresh, store leftovers in airtight containers. Divide the chicken, quinoa, and veggies into separate containers if possible. This method helps maintain their texture and flavor. Let the food cool to room temperature before sealing. You can store leftovers in the fridge for up to three days. For longer storage, consider freezing the chicken and quinoa in freezer-safe bags. When you're ready to enjoy your leftovers, reheat them gently. For chicken and quinoa, use the microwave. Heat in short bursts, stirring in between, until warm. If you prefer the stove, use a skillet over low heat. Add a splash of water to keep the chicken moist. For veggies, try a quick sauté on the stove. This method revives their crunch. Avoid reheating tzatziki sauce; serve it fresh for the best taste. Greek chicken bowls can last in the fridge for three days. After that, the quality may drop. If you've frozen chicken and quinoa, they can last up to three months. Always check for any signs of spoilage before consuming leftovers. If it smells off or looks strange, it's best to toss it. Keeping food safe ensures you enjoy every bite of your delicious meal. Yes, you can prep Greek chicken bowls ahead of time. Marinate the chicken and cook the quinoa. You can also chop the veggies and make the tzatziki sauce. Store everything in airtight containers. Keep the chicken, quinoa, and veggies separate until serving. This way, your meal stays fresh and tasty. Greek chicken bowls shine on their own, but sides can enhance the meal. Here are some great options: - Grilled pita bread - Roasted vegetables - A fresh Greek salad - Lemon wedges for extra zest These sides add variety and keep the meal light and vibrant. Making Greek chicken bowls gluten-free is easy. Use quinoa as your base, which is naturally gluten-free. Check that your tzatziki sauce is gluten-free too. Most store-bought brands are safe, but always read the label. With these simple swaps, you can enjoy this dish worry-free! Greek chicken bowls are tasty and easy to make. You learned about key ingredients, step-by-step cooking, and helpful tips. You can add your own twist with different proteins or toppings. Storing leftovers is simple, and reheating is quick. Creating these bowls can be fun and rewarding. Enjoy this dish any time, and make it your own!

Mediterranean Bliss Greek Chicken Bowls

A delicious and healthy bowl featuring grilled chicken, fresh vegetables, and quinoa, topped with feta and tzatziki.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon lemon zest
  • to taste salt and pepper
  • 1 cup cooked quinoa
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 1 piece Juice of 1 lemon
  • for topping Tzatziki sauce

Instructions
 

  • In a bowl, mix olive oil, garlic powder, oregano, lemon zest, salt, and pepper. Add the chicken breasts, ensuring they're well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.
  • If not already prepared, cook quinoa according to package instructions. Set aside to cool.
  • Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side, or until fully cooked and the juices run clear. Let the chicken rest for 5 minutes before slicing.
  • In a large bowl, combine diced cucumber, cherry tomatoes, sliced red onion, Kalamata olives, and chopped parsley. Drizzle with lemon juice and toss gently to mix.
  • In each serving bowl, layer a scoop of quinoa as the base. Top with sliced grilled chicken and the vegetable mixture.
  • Sprinkle crumbled feta cheese over the top and place a generous dollop of tzatziki sauce on the side or on top.
  • Enjoy your Greek chicken bowls while they're fresh!

Notes

Serve the bowls with lemon wedges on the side for an extra burst of flavor and freshness. Consider using a colorful bowl to enhance the vibrant colors of the dish.
Keyword bowl, chicken, Greek, healthy, quinoa