Description
A delicious and vibrant Greek Chicken Bowl that combines the rich flavors of marinated chicken with fresh vegetables over a hearty base of brown rice or quinoa.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup kalamata olives, pitted and sliced
- 1/2 cup red onion, finely chopped
- 1 cup feta cheese, crumbled
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken, coating it well with the marinade. Cover and let it marinate for at least 30 minutes, or up to overnight.
- Cook the Chicken: Preheat your grill or skillet over medium-high heat. Grill or sauté the marinated chicken for about 6-7 minutes on each side until fully cooked and golden brown. Let it rest for a few minutes before slicing it into strips.
- Prepare the Base: In serving bowls, layer the cooked brown rice or quinoa as the foundation.
- Add Fresh Ingredients: Top the rice or quinoa with halved cherry tomatoes, diced cucumbers, sliced olives, chopped red onion, and crumbled feta cheese.
- Serve: Arrange the sliced chicken on top and garnish with fresh parsley. Squeeze lemon juice over the bowls and serve immediately.
Notes
Chicken thighs provide more moisture and flavor, but you can substitute with chicken breasts for a leaner dish. This recipe can be made ahead of time, storing components separately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean