Greek Chicken Bowls
A vibrant and nutritious meal featuring marinated chicken, fresh vegetables, and creamy tzatziki over quinoa or brown rice, perfect for quick weeknight dinners or meal prepping.
Ingredients
Main Ingredients
- 2 cups cooked quinoa or brown rice
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil For marinating chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to taste salt and pepper
- 1 cucumber diced
- 1 bell pepper diced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup feta cheese crumbled
- Fresh parsley for garnish
For the tzatziki sauce
- 1 cup Greek yogurt
- 1 cucumber grated and drained
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- to taste salt and pepper
Instructions
Preparation
- Prepare your quinoa or brown rice according to package instructions (about 15 minutes).
- Mix the olive oil, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
Cooking
- Grill or sauté the marinated chicken breasts over medium heat for about 6-7 minutes per side until cooked through. Let them rest before slicing.
Making Tzatziki Sauce
- Combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Stir until well blended.
Assembly
- In each bowl, add cooked quinoa or rice, top with sliced chicken, diced veggies, crumbled feta, and a dollop of tzatziki sauce.
- Garnish with fresh parsley.
Notes
For best flavor, marinate chicken for a few hours or overnight. Prepare a double batch of tzatziki for dipping or sandwiches. Slice chicken against the grain for tenderness.