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Easy Greek Chicken Bowls

A quick and satisfying meal featuring grilled chicken, fresh vegetables, and savory feta cheese, perfect for busy weeknights or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 4 pieces Boneless chicken breasts Skinless for a healthier option.
  • 1/4 cup Olive oil Extra virgin olive oil is ideal.
  • 2 tablespoons Lemon juice Freshly squeezed for best flavor.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Oregano Dried or fresh.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly ground preferred.
Vegetable and Assembly Ingredients
  • 1 cup Cucumber Chopped.
  • 1 cup Cherry tomatoes Halved.
  • 1/2 cup Red onion Sliced.
  • 1/2 cup Feta cheese Crumble on top.
  • 1/2 cup Kalamata olives Pitted.
  • 2 cups Rice or quinoa Cooked as per package instructions.

Method
 

Preparation
  1. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create a marinade.
  2. Add the chicken breasts to the marinade and let it sit for at least 30 minutes.
Cooking
  1. Grill or sauté the marinated chicken until fully cooked.
  2. Cook rice or quinoa as per package instructions.
Assembly
  1. Chop cucumber, halve the cherry tomatoes, and slice the red onion.
  2. Once the chicken is cooked, slice it and assemble the bowls with rice or quinoa, veggies, olives, and feta on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. For a vegetarian option, swap chicken for chickpeas or grilled vegetables.