Description
Delight in these Greek Chicken Bowls, a heartwarming blend of succulent marinated chicken, vibrant vegetables, and tangy flavors perfect for the fall season.
Ingredients
- 1 ½ pounds boneless chicken thighs
- ¼ cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- 1 cup feta cheese, crumbled
- ¼ cup Kalamata olives
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the chicken: In a bowl, mix the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, ideally for 2-4 hours to enhance the flavors.
- Cook the chicken: Preheat your grill or stovetop grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side until fully cooked and golden brown. Remove from the heat and let the chicken rest for a few minutes. Slice the chicken into strips.
- Prepare the base: Cook quinoa or brown rice according to package instructions. Fluff with a fork once done and divide it equally into serving bowls.
- Assemble the bowls: Top the cooked base with sliced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and Kalamata olives. Garnish each bowl with fresh parsley.
- Serve: Enjoy your Greek Chicken Bowls warm, drizzled with a bit more olive oil and a squeeze of lemon juice if desired!
Notes
For best results, marinate the chicken longer and add fresh veggies just before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek