Description
A straightforward recipe for assembling flavorful Greek chicken bowls with fresh vegetables and a light dressing.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or rice
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, halved
- For Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic (minced)
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, toss the chicken with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper.
- Cook the seasoned chicken in a skillet over medium-high heat until fully cooked through, about 6-8 minutes. Set aside.
- Prepare the dressing by whisking together 3 tablespoons olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
- Assemble the bowls: Divide the cooked quinoa or rice among four bowls.
- Top the grain base with chopped lettuce, cooked chicken, tomatoes, cucumber, olives, and feta cheese.
- Drizzle the dressing over the ingredients in each bowl before serving.
Notes
- You can marinate the chicken for 30 minutes before cooking for deeper flavor.
- Use brown rice or farro instead of quinoa for a different base.
- For quicker preparation, use pre-cooked rotisserie chicken.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Skillet Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 550
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 38
- Cholesterol: 105
Keywords: Greek chicken bowls, chicken quinoa, Mediterranean recipe, easy lunch, feta cheese