Greek Chicken Bowls
A vibrant and customizable meal featuring marinated chicken, fresh vegetables, and creamy feta cheese served over quinoa or rice, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked quinoa or rice Use quinoa for a gluten-free option.
- 1 lb chicken breast, diced Can substitute with chickpeas or grilled eggplant for vegetarian options.
- 2 tablespoons olive oil
- 1 teaspoon oregano
- to taste Salt and pepper
Fresh Vegetables
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
Toppings
- Feta cheese, crumbled Can use dairy-free alternative.
- Fresh parsley, chopped For garnish.
- Tzatziki sauce (store-bought or homemade) For drizzling.
Instructions
Preparation
- Cook the quinoa or rice according to package instructions.
- Dice the chicken breast and chop the cucumber, bell pepper, cherry tomatoes, and red onion.
Marinating
- Combine the diced chicken with olive oil, oregano, salt, and pepper in a bowl, mixing well.
- Let marinate for 15-30 minutes.
Cooking
- Heat a skillet over medium heat and add the marinated chicken.
- Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through.
Assembling
- In serving bowls, layer the cooked quinoa or rice as a base.
- Add the cooked chicken followed by diced cucumber, bell pepper, cherry tomatoes, red onion, and crumbled feta.
Finishing Touches
- Drizzle with tzatziki sauce and garnish with chopped parsley.
- Serve immediately.
Notes
Experiment with toppings like roasted vegetables or olives. For a lighter option, use cauliflower rice. Leftovers can be stored in airtight containers for 3-4 days.