- Greek Chicken Bowls

$For the chicken, I use: - 2 large chicken breasts - Olive oil - Lemon juice - Oregano - Salt - Pepper I marinate the chicken in olive oil, lemon juice, oregano, salt, and pepper. This adds great flavor and makes the chicken juicy. You can choose either: - 1 cup quinoa - 1 cup bulgur wheat I love quinoa for its nutty flavor, but bulgur is also a tasty choice. Both are healthy and full of fiber. You will need: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 cup kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - ¼ cup fresh parsley, chopped The fresh vegetables add crunch and color. They brighten the dish and add nutrients. For the tzatziki sauce, gather: - 1 cup Greek yogurt - 1 cucumber, grated and excess water squeezed out - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste This sauce is creamy and refreshing. It pairs perfectly with the chicken and veggies. You can find the full recipe for this dish above. Marinating the chicken is the first step. In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. This blend gives the chicken a bright flavor. Add the chicken breasts, making sure they are fully coated. Let them marinate for at least 30 minutes. For best taste, marinate overnight in the fridge. Next, we cook the quinoa or bulgur. First, rinse it under cold water to remove any bitterness. In a pot, bring vegetable or chicken broth to a boil. Once boiling, stir in the quinoa or bulgur. Cover and simmer for about 15 minutes. It should be fluffy and ready to enjoy. Now, let’s prepare the tzatziki sauce. In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, and lemon juice. Add salt and pepper to taste. Mix everything well until smooth. Chill in the fridge until you are ready to serve. It’s time to cook the chicken. Preheat your grill or grill pan to medium heat. Take the chicken out of the marinade and place it on the grill. Cook for about 5-7 minutes on each side. The chicken should reach an internal temperature of 165°F (75°C). After cooking, let it rest for about 5 minutes, then slice it. Assembling the bowls is fun! Start with a scoop of quinoa or bulgur as the base. Top it with sliced chicken, halved cherry tomatoes, diced cucumber, red onion, olives, and crumbled feta cheese. For the finishing touch, drizzle a generous dollop of tzatziki sauce on top. Garnish with fresh parsley for a pop of color. Now you have a vibrant and nourishing meal. Enjoy your Greek chicken bowls! For the full recipe, refer to the previous section. To get juicy grilled chicken, start with a good marinade. Use olive oil, lemon juice, oregano, salt, and pepper to soak the chicken. Let it marinate for at least 30 minutes. This step adds flavor and keeps the chicken moist. When cooking, preheat your grill to medium heat. Cook each side for 5-7 minutes. Check that the chicken reaches 165°F (75°C). Let it rest before slicing. This helps keep the juices inside. Tzatziki is key to your Greek chicken bowls. Use high-quality Greek yogurt for a thick, creamy texture. Grate your cucumber and squeeze out excess water. This step prevents a watery sauce. Mix in minced garlic, olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning if needed. For extra freshness, add chopped fresh dill or mint. Chill the sauce before serving. This makes the flavors pop! Meal prep can save time during busy weeks. Start by marinating several chicken breasts at once. Cook them all and slice them up. Store the chicken in airtight containers in the fridge. Prepare a big batch of quinoa or bulgur too. Store it separately to keep it fluffy. Chop your veggies in advance and keep them fresh in the fridge. This way, you can quickly assemble your bowls when hunger strikes. Presentation matters in making your meal inviting. Use colorful, fresh veggies like cherry tomatoes and cucumbers. Layer the ingredients in your bowl for a beautiful look. Start with quinoa or bulgur as a base. Add the chicken on top, then pile on the veggies. Finish with a generous dollop of tzatziki. Sprinkle fresh parsley for a pop of color. A well-presented bowl is as pleasing to the eyes as it is to the taste buds. For more details, check out the Full Recipe. {{image_2}} You can switch the chicken for other proteins. Try lamb or shrimp for a twist. Both options offer rich flavors that pair well with the bowl's ingredients. If you go for lamb, marinate it just like the chicken. For shrimp, just cook them until pink. This keeps the meal quick and easy. To make this dish vegetarian, use chickpeas or grilled vegetables. Chickpeas add protein and fiber. They also soak up the marinade well. Grilled vegetables like zucchini, bell peppers, or eggplant bring great taste. Just marinate and grill them until tender. You'll enjoy a hearty, satisfying meal without meat. If you're gluten-free, swap quinoa or bulgur with rice or cauliflower rice. Both options work well and keep the bowl filling. For a fun touch, try brown rice for more texture. Cauliflower rice keeps it light and low-carb. Enjoy the same flavors without any gluten. Feel free to swap ingredients based on what you have. Use different olives or cheeses from your area. For a Mediterranean twist, add artichokes or roasted red peppers. You can also try different herbs like dill or mint for a fresh kick. These changes keep the dish exciting and unique every time. Check out the Full Recipe for more details on creating your Greek Chicken Bowls! To keep your Greek chicken bowls fresh, store leftovers in an airtight container. Place the chicken, quinoa, and veggies in separate sections or containers. This way, each part stays crisp and tasty. They can last in the fridge for up to three days. When ready to eat, a quick check for any off smells or colors is always smart. If you want to save your Greek chicken bowls for later, freezing is a great option. First, let everything cool down to room temperature. Then, divide the chicken and quinoa into portions. Use freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. These can stay good for up to three months in the freezer. Remember, fresh vegetables do not freeze well, so it's best to add them later. When you're ready to enjoy your Greek chicken bowls again, reheating is simple. If you stored them in the fridge, you can heat in the microwave. Cover the bowl to keep moisture in and warm for 1-2 minutes. For frozen bowls, thaw them overnight in the fridge. Then, microwave or heat on the stove until hot. Always check that chicken reaches 165°F before eating. Enjoy your meal just like the first time! If you don't have quinoa or bulgur, you can use rice or couscous. Both options work well as a base for your Greek chicken bowls. Rice adds a nice texture. Couscous cooks quickly and absorbs flavors well. You can also try farro or barley for a different taste. To kick up the heat, add some crushed red pepper flakes. You can also mix in diced jalapeños or a splash of hot sauce. If you like a smoky flavor, try smoked paprika. Just a little goes a long way. Adjust the spices based on your taste. Yes! This meal is great for meal prep. You can marinate the chicken a day before. Cook the quinoa or bulgur ahead of time and store it in the fridge. Chop your veggies in advance too. Just assemble the bowls when you're ready to eat. This saves time during busy days. Consider serving a Greek salad or some roasted vegetables. A light lemony side works well too. Pita bread or hummus are tasty choices as well. These sides complement the flavors in the bowls. They also add extra freshness to your meal. Tzatziki sauce is not strictly necessary, but it adds a creamy and cool element. It enhances the flavors of the chicken and veggies. If you prefer, you can skip it or use a yogurt dressing instead. However, I recommend trying it for the full experience! For the complete recipe, check out the Full Recipe. This blog post covered how to make delicious Greek chicken bowls. We discussed the key ingredients, from chicken and marinade to fresh veggies and tzatziki. You learned step-by-step instructions for marinating, cooking, and assembling your bowls. We also shared tips for great seasoning and meal prep. Plus, we offered variations to suit different diets and storage info for leftovers. Now, it’s time to enjoy these flavorful bowls. Use what you learned to create your version! Healthy meals like this can make a big difference in your lifestyle.$

Discover the vibrant and nourishing Greek Chicken Bowls, a perfect blend of grilled chicken, fresh veggies, and creamy tzatziki sauce. This delicious meal is not only easy to prepare but also packed with flavor and nutrients. Whether you're meal prepping for the week or seeking a fresh dinner idea, these bowls will satisfy your cravings. Click through to explore the full recipe and start cooking up this flavorful dish today!

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Ingredients Method

Ingredients

2 large chicken breasts, marinated in olive oil, lemon juice, oregano, salt, and pepper

1 cup quinoa or bulgur wheat

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red onion, thinly sliced

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped

For Tzatziki Sauce:

1 cup Greek yogurt

1 cucumber, grated and excess water squeezed out

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Method

Marinate the Chicken: In a bowl, combine olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts, ensuring they are well coated. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cook the Quinoa/Bulgur: Rinse the quinoa or bulgur under cold water. In a pot, bring the vegetable or chicken broth to a boil. Stir in quinoa/bulgur, cover, and simmer for 15 minutes (or according to bulgur package instructions) until cooked and fluffy.

Prepare the Tzatziki Sauce: In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to combine, adjusting seasoning to taste. Refrigerate until ready to serve.

Cook the Chicken: Preheat a grill pan or grill over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.

Assemble the Bowls: In serving bowls, place a scoop of quinoa/bulgur as the base. Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, olives, and feta cheese.

Drizzle with Tzatziki: Add a generous dollop of tzatziki sauce on top of each bowl. Garnish with fresh parsley.

Serve: Enjoy your vibrant and refreshing Greek chicken bowls!

- Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4