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- 2 boneless, skinless chicken breasts - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, chopped

Greek Chicken Bowls

Elevate your meal prep with these mouthwatering Greek Chicken Bowls! Enjoy the perfect blend of marinated chicken, fluffy quinoa, fresh veggies, and creamy tzatziki, all while keeping mealtime interesting with tips and variations. Discover how simple it is to create a vibrant, healthy dish that pleases both the palate and the eye. Click through to explore the full recipes and start your culinary adventure today!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, chopped

1 cup tzatziki sauce (store-bought or homemade)

½ cup feta cheese, crumbled

¼ cup Kalamata olives, pitted and sliced

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, dried oregano, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes to enhance the flavor.

    Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side or until fully cooked through and golden brown. Once cooked, remove from heat and let it rest for 5 minutes before slicing.

      Prepare the Quinoa: If not already cooked, prepare quinoa according to package instructions. Fluff with a fork and set aside.

        Mix the Vegetables: In a large bowl, combine the cherry tomatoes, diced cucumber, and chopped red bell pepper. Drizzle with a bit of olive oil and season with salt and pepper to taste.

          Assemble the Bowls: In serving bowls, start by placing a generous scoop of quinoa at the bottom. Top with the sliced chicken, followed by the vegetable mix, tzatziki sauce, crumbled feta cheese, and Kalamata olives.

            Garnish: Sprinkle fresh parsley over the top and serve with lemon wedges on the side for an extra zing.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4