Description
A refreshing and protein-packed Greek Chicken Bowl featuring juicy, oregano-seasoned grilled chicken, served over a bed of rice or quinoa with crisp cucumbers, cherry tomatoes, red onion, and tangy feta cheese, finished with creamy tzatziki sauce. Perfect for a healthy Mediterranean-inspired lunch or dinner.
Ingredients
Chicken
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper to taste
Grain Base
- 1 cup cooked rice or quinoa
Vegetables & Cheese
- ½ cup cucumber, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled
Sauce
- 2 tbsp tzatziki sauce
Instructions
- Season the chicken: In a bowl, coat the chicken breasts evenly with olive oil, dried oregano, salt, and pepper, ensuring full coverage for maximum flavor.
- Cook the chicken: Grill the chicken over medium heat or sauté it in a pan until golden brown and fully cooked through, approximately 6-7 minutes per side depending on thickness. Once done, let it rest a few minutes then slice into strips.
- Prepare the bowl: Divide the cooked rice or quinoa evenly into serving bowls. Top each with chopped cucumbers, halved cherry tomatoes, sliced red onion, and crumbled feta cheese to build layers of texture and flavor.
- Assemble and serve: Place the sliced chicken atop each bowl, then drizzle or dollop with tzatziki sauce. Serve immediately while the chicken is warm, or assemble components separately for meal prep.
Notes
- Add kalamata olives or a side of hummus to amplify the Mediterranean flavors.
- This recipe is ideal for meal prepping—store the grain, veggies, and chicken separately to maintain freshness and assemble just before eating.
- Substitute chicken breasts with thighs for a juicier option, adjusting cook time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Bowl
- Method: Grilling
- Cuisine: Mediterranean
