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A vibrant Greek Chicken Bowl with veggies, grains, and grilled chicken.

Greek Chicken Bowls

A delightful combination of marinated chicken, crisp veggies, and creamy tzatziki on a fluffy bed of rice or quinoa.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade and Chicken
  • 4 pieces Chicken breasts Boneless, skinless
  • 2 tablespoons Olive oil For marinating
  • 2 cloves Garlic Minced
  • 2 tablespoons Lemon juice Freshly squeezed
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
For the Bowls
  • 1 cup Brown rice or quinoa Cooked according to package instructions
  • 1 medium Cucumber Diced
  • 1 cup Tomatoes Diced
  • 1 medium Red onion Diced
  • 1 medium Bell pepper Diced
  • 1 cup Feta cheese Crumbled
  • 1/2 cup Tzatziki sauce For drizzling

Method
 

Preparation
  1. Marinate the chicken breasts in olive oil, minced garlic, lemon juice, salt, and pepper for at least 30 minutes.
  2. Grill or cook the chicken until fully cooked, then slice it into bite-sized pieces.
  3. Cook brown rice or quinoa according to package instructions.
  4. Prepare the veggies by dicing cucumber, tomatoes, red onion, and bell pepper.
Assembly
  1. Assemble the bowls with a base of rice or quinoa, layered with grilled chicken, fresh veggies, and crumbled feta cheese.
  2. Drizzle with tzatziki sauce before serving.

Notes

For an extra touch, sprinkle herbs on top before serving. Store leftovers in the fridge for up to 4 days, keeping tzatziki separate until serving.