Healthy Greek Chicken Bowl
A quick, healthy, and satisfying bowl featuring lean chicken, bright vegetables, tangy feta, and whole grains, perfect for meal prep or a light supper.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced (bite-sized) Boneless and skinless
- 2 cups cooked quinoa or brown rice (cooled slightly) Can use quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber diced
- 1/2 red onion diced
- 1 cup feta cheese, crumbled Can use dairy-free feta for a vegan option
- 1/4 cup olives, pitted and sliced (kalamata preferred) Substitute with capers for an olive allergy
- 1/4 cup olive oil For cooking the chicken
- 2 tbsp lemon juice Fresh is best
- 1 tsp dried oregano
- to taste Salt and pepper
Instructions
Cooking the Chicken
- Heat 1/4 cup olive oil in a large skillet over medium heat.
- Add the diced chicken, season with salt, pepper, and 1 tsp dried oregano.
- Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes (internal temp 165°F / 74°C).
Assembling the Bowl
- Meanwhile, in a large bowl combine 2 cups cooked quinoa or brown rice, cherry tomatoes, cucumber, red onion, feta, and olives.
- When the chicken is done, transfer it to the bowl and mix gently so the feta stays crumbly.
- Drizzle 2 tbsp lemon juice over the assembled bowl, toss to combine, and serve immediately or chill for meal prep.
Notes
For meal prep, keep dressing and any delicate herbs separate until eating. Refrigerate in an airtight container for up to 3–4 days. Freeze cooked chicken and grains only; vegetables and feta should be added fresh after thawing.