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Greek Chicken Bowls

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A vibrant celebration of Greek flavors, featuring marinated chicken, fresh vegetables, and creamy tzatziki, all served over fluffy quinoa or rice.

Ingredients

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  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • Tzatziki sauce for drizzling

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, oregano, salt, and pepper. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 30 minutes.
  2. Grill the Chicken: Heat a grill or non-stick pan over medium heat. Grill the marinated chicken thighs for about 5-7 minutes on each side until golden brown and cooked through.
  3. Layer the Bowls: Prepare serving bowls by layering the cooked quinoa or rice at the base.
  4. Assemble with Fresh Flavors: Add grilled chicken on top of the quinoa, followed by tomatoes, cucumber, red onion, and Kalamata olives. Top with feta cheese.
  5. Drizzle and Garnish: Finish with a drizzle of tzatziki sauce and a sprinkle of parsley. Serve immediately.

Notes

For best results, allow the chicken to marinate for a few hours. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/greek-chicken-bowls-10/

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