Description
This Greek Chicken Bowl is a vibrant and healthy meal featuring grilled chicken seasoned with classic Mediterranean spices, served over a bed of quinoa or rice, and topped with fresh vegetables, Kalamata olives, feta cheese, hummus, and refreshing tzatziki sauce. Ready in just 30 minutes, it’s perfect for a quick, satisfying lunch or dinner with bright lemon and dill accents.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Bowl
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup hummus (optional)
- 1/2 cup tzatziki sauce
- 2 tablespoons fresh dill, chopped
- Lemon wedges for serving
Instructions
- Prepare the Grill: Preheat a grill pan or outdoor grill to medium-high heat to ensure a perfect sear on the chicken breasts.
- Season the Chicken: Rub the chicken breasts evenly with olive oil, then sprinkle with dried oregano, garlic powder, salt, and pepper to infuse classic Greek flavors.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 5–6 minutes per side, or until fully cooked through and juices run clear. Remove from the grill and rest the chicken for 5 minutes to retain moisture before slicing into strips.
- Assemble the Bowls: Divide the cooked quinoa or rice evenly between two bowls, creating a hearty base for the toppings.
- Add the Toppings: Arrange the grilled chicken strips on top, then layer with halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese for a nutritious, colorful presentation.
- Add Hummus and Tzatziki: Spoon 1/4 cup of hummus into each bowl if desired, then drizzle generously with the creamy tzatziki sauce to add tangy, cooling flavors.
- Finish and Serve: Sprinkle the chopped fresh dill over each bowl for a burst of herbal freshness, and serve with lemon wedges on the side for an optional citrus squeeze.
Notes
- You can substitute chicken breasts with thigh meat for a juicier option.
- Quinoa or rice can be swapped with couscous or orzo for variation.
- Hummus is optional but adds extra creaminess and protein.
- For a gluten-free meal, ensure the grains used are certified gluten-free.
- Leftover chicken can be stored refrigerated for up to 3 days.
