Greek Chicken Bowls
Delightful Greek Chicken Bowls featuring marinated grilled chicken, fresh veggies, and creamy tzatziki, served over rice or quinoa.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts Marinate for flavors
- 1 cup Greek yogurt For marinade
- 2 tablespoons olive oil For marinade
- 2 teaspoons dried oregano For marinade
- 1 teaspoon garlic powder For marinade
- 1 teaspoon salt For marinade
- 1/2 teaspoon black pepper For marinade
For the bowl
- 1 cup cooked rice or quinoa Base for the bowl
- 1 cup cherry tomatoes, halved Fresh topping
- 1 piece cucumber, diced Fresh topping
- 1/2 piece red onion, thinly sliced Fresh topping
- 1/2 cup kalamata olives, pitted and sliced Fresh topping
- to taste Feta cheese, crumbled Optional topping
- 1 few lemon wedges For serving
- to garnish Fresh parsley For decoration
For the tzatziki sauce
- 1 cup Greek yogurt Base for the sauce
- 1/2 piece cucumber, grated For sauce texture
- 1 clove garlic, minced For sauce flavor
- 1 tablespoon lemon juice For sauce acidity
- to taste Salt To season the sauce
Instructions
Marinating the Chicken
- In a bowl, combine Greek yogurt, olive oil, oregano, garlic powder, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
Grilling the Chicken
- Preheat the grill to medium-high heat.
- Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked.
- Let rest before slicing.
Making the Tzatziki Sauce
- In a bowl, mix the grated cucumber, minced garlic, lemon juice, and a pinch of salt with Greek yogurt.
Assembling the Bowls
- Place a base of rice or quinoa in each bowl.
- Top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese, if using.
- Drizzle with tzatziki sauce and garnish with fresh parsley.
- Serve with lemon wedges on the side.
Notes
Store leftovers in the refrigerator for up to three days, keeping components separate for freshness.