Greek Chicken Bowls
Bright, bold, and bursting with flavor, these Greek chicken bowls bring together lemony grilled chicken, fluffy grains, crisp vegetables, briny feta, and cool tzatziki for a delicious Mediterranean meal. Perfect for meal prep, naturally gluten-free, and easy to customize.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup kalamata olives halved
- ½ cup crumbled feta cheese
- ½ cup tzatziki sauce
- 2 tablespoons chopped fresh parsley
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes or up to overnight.
- While the chicken marinates, prepare your rice or quinoa and chop all vegetables.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Remove chicken from marinade and grill for 5 to 7 minutes per side, or until internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then slice into strips.
- To assemble the bowls, divide cooked rice or quinoa among serving bowls.
- Top with grilled chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta.
- Add a generous spoonful of tzatziki and sprinkle with chopped parsley.
- Serve immediately or refrigerate for later.
Nutrition
Calories: 490kcalCarbohydrates: 32gProtein: 36gFat: 25gSodium: 710mgFiber: 4gSugar: 4g
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