Description
Delightful Lemon Herb Greek Chicken Bowls are packed with vibrant flavors and nourishing ingredients, perfect for family dinners or meal prep.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cooked quinoa or rice
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Sliced cucumbers
- Cherry tomatoes, halved
- Feta cheese, crumbled
- Kalamata olives (optional)
Instructions
- Marinate the chicken: In a bowl, combine the olive oil, lemon juice, oregano, parsley, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or up to overnight in the refrigerator for enhanced flavor.
- Cook the chicken: Heat a large skillet over medium heat. Remove the chicken from the marinade, letting excess liquid drip off. Cook the chicken for about 6-7 minutes on each side or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C).
- Prepare the base: While the chicken is cooking, prepare the quinoa or rice according to package instructions. This will serve as the hearty base of your bowls.
- Assemble the bowls: In each serving bowl, add a portion of quinoa or rice. Slice the cooked chicken and place it over the grain. Top with sliced cucumbers, cherry tomatoes, crumbled feta, and olives if desired.
- Drizzle with dressing: For an extra zest, drizzle some additional lemon juice and a sprinkle of fresh herbs over the assembled bowls.
Notes
Make it gluten-free by swapping quinoa or rice with cauliflower rice. Experiment by adding roasted red peppers or aioli for more flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean