Greek Chicken Protein Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 cup dry quinoa (or white/brown rice)
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces and toss until they are evenly coated. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for the best flavor.
- While the chicken is marinating, prepare your quinoa or rice according to the package instructions. If using quinoa, be sure to rinse it under cold water first to remove any bitterness. Once cooked, fluff with a fork and set aside to cool slightly.
- Heat a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through (reaching an internal temperature of 165°F). Remove from heat and let it rest for a few minutes.
- While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. If you prefer a milder onion flavor, you can soak the slices in cold water for a few minutes before adding them to the bowl.
- Divide the cooked grains among four bowls. Top each bowl with a portion of the cooked chicken, cucumbers, tomatoes, red onions, and Kalamata olives. Sprinkle with crumbled feta cheese and a generous dollop of tzatziki sauce. Garnish with fresh parsley and an extra squeeze of lemon if desired.