Introduction
Welcome to a delightful journey to the Mediterranean with these vibrant Greek Chicken Bowls! Perfect for a healthy weeknight dinner or as a stunning dish for entertaining guests, this recipe combines succulent grilled chicken with a rainbow of fresh vegetables and all the flavors of Greece. Imagine the aromatic blend of oregano and garlic wafting through your kitchen, promising a meal that’s not just good for you, but incredibly tasty as well. Grab your ingredients, and let’s dive into this sensational dish!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, diced
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup tzatziki sauce
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your grill or a grill pan over medium-high heat. You want it nice and hot for that perfect sear!
- In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper until well combined.
- Coat the chicken breasts in the marinade, making sure to cover them thoroughly. Allow the chicken to marinate for at least 15 minutes for the flavors to really soak in.
- Place the marinated chicken on the grill and cook for 6-7 minutes on each side, or until the chicken is fully cooked and has beautiful grill marks.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps it stay juicy! Then slice it into strips.
- In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, diced red onion, and kalamata olives. Toss it all together gently.
- Season the mixture with salt and pepper, then add half of the crumbled feta cheese and mix until evenly distributed.
- To assemble, divide the quinoa mixture among serving bowls. Top each bowl with sliced grilled chicken, the remaining feta cheese, chopped parsley, and a generous dollop of tzatziki sauce.
Notes or Tips
For an extra burst of flavor, feel free to add some sliced bell peppers or roasted red peppers to the quinoa mixture. You can also swap quinoa with couscous or bulgur for a different texture. Lastly, if you’re not a fan of tzatziki, a drizzle of olive oil or your favorite dressing works beautifully as well!
Cooking Techniques
This recipe primarily uses grilling, which enhances the chicken’s flavor with those coveted charred marks. If you don’t have access to a grill, a grill pan or skillet will work just fine; just watch the cooking time as it may vary slightly. Marinating the chicken is crucial for tenderizing the meat while infusing it with herbaceous notes, so don’t skip this step!
FAQ
Can I make this recipe ahead of time?
Absolutely! This salad holds well in the refrigerator for up to 3 days. Just keep the components separate until you’re ready to serve to maintain freshness.
What can I substitute for chicken?
If you’d like a vegetarian option, feel free to use grilled vegetables or chickpeas instead. They’ll soak up the marinade beautifully and provide a hearty component to the bowls!
Conclusion
These Greek Chicken Bowls are not only a feast for the taste buds but also a colorful and hearty meal that’s sure to brighten up your dinner table. With fresh ingredients and bold flavors, this recipe is a wonderful way to enjoy healthy eating without sacrificing taste. Gather your ingredients and whip up this Mediterranean delight—you won’t regret it!