A Flavorful Mediterranean Getaway
Who doesn’t love the aroma of grilled chicken melding with fresh veggies and tangy feta? Picture creamy tzatziki drizzled over a colorful bowl of goodness—like a mini vacation for your taste buds! Greek Chicken Bowls are not just delicious; they’re quick, easy, and absolutely satisfying. Whether you’re planning a weeknight dinner or prepping for meal prep, this dish is here to steal the show!
Why Make This Recipe
Here’s why you’ll adore it:
- Quick and easy: Grill the chicken while you prep the veggies—dinner in no time!
- Healthy and filling: With quinoa, fresh ingredients, and protein-packed chicken, this bowl is a nutritious winner.
- Family-friendly: Who can resist vibrant colors and tasty flavors? It’s perfect for picky eaters; they might even try the olives (bonus!) 😂
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Tzatziki sauce (homemade or store-bought)
Directions
- Fire up the grill: Preheat to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest before slicing.
- Whip up tzatziki: Mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill in a bowl. Yum!
- Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Drizzle and garnish: Add a healthy drizzle of tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side. Voilà!
How to Make Greek Chicken Bowls (Overview)
Making Greek Chicken Bowls is more about mixing and matching than it is about following rigid instructions. Start by grilling your chicken to juicy perfection while you tackle the tzatziki sauce—which, let’s face it, is the star of the show. As you chop and layer your ingredients, feel free to get creative! Pro tip: Make sure to let the chicken rest; this keeps every bite tender and full of flavor.
How to Serve Greek Chicken Bowls
Layer everything into bowls that look as good as they taste! The vibrant cherry tomatoes, crispy cucumber, and creamy feta create a feast for the eyes. When you drizzle that tzatziki sauce on top, the aroma fills your kitchen, making it hard to resist indulging right away. Pair with fluffy pita bread or a fresh salad to bring even more color and crunch to your meal!
How to Store Greek Chicken Bowls
Leftovers? Yes, please! These bowls keep well in the fridge for up to 3 days. Just store the ingredients separately, so everything stays fresh and crisp. For freezing, keep the chicken and quinoa in airtight containers for up to a month—just add the toppings fresh when you’re ready to serve.
Tips to Make Greek Chicken Bowls
- Cook extra quinoa: Use some for a quick salad later in the week.
- Swap the chicken: Try shrimp or firm tofu for a tasty twist!
- Add a crunch: Toss in some roasted chickpeas for texture and extra protein.
- Keep it fresh: Squeeze some lemon juice over it just before serving for a zesty boost!
Variations
Feeling adventurous? Why not go vegan? Swap the chicken for grilled eggplant or zucchini, and use a plant-based yogurt for the tzatziki. You can also add extra spices like cumin or smoked paprika for a flavorful twist!
FAQs
Q: Can I make this ahead of time?
A: Absolutely! Just store everything separately in the fridge, and assemble when you’re ready to eat.
Q: How can I make the tzatziki sauce at home?
A: Mix Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill for a simple homemade version.
Q: What if I don’t like olives?
A: No worries! You can easily leave them out or swap in some capers for a different tang!
📌 Pin this recipe for your next cozy dinner night!
Greek Chicken Bowls
Ingredients
Main Ingredients
- 2 cups cooked quinoa For serving as the base.
- 1 lb boneless, skinless chicken breasts To be grilled.
- 1 tablespoon olive oil For grilling the chicken.
- 2 cups cherry tomatoes, halved Fresh topping.
- 1 whole cucumber, diced
- 1 whole red onion, thinly sliced Adds crunch and flavor.
- 1 cup feta cheese, crumbled For creaminess.
- 1/4 cup Kalamata olives, pitted and sliced Optional, can be omitted.
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Tzatziki sauce (homemade or store-bought) For drizzling.
Instructions
Preparation
- Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper.
- Grill chicken for 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest before slicing.
- In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill to make tzatziki.
Assembly
- Divide cooked quinoa among serving bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Drizzle tzatziki sauce over the top, sprinkle with fresh parsley, and serve with lemon wedges.
Notes
Printable Recipe Card
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