Introduction
Welcome to the delightful world of Greek Chicken Bowls! This recipe beautifully combines succulent grilled chicken with vibrant, fresh vegetables, aromatic herbs, and creamy feta, all harmoniously served over a bed of fluffy quinoa. Perfect for meal prep or a cozy dinner, these bowls are not just satisfying—they’re a burst of Mediterranean flavors that will transport your taste buds straight to the sun-kissed shores of Greece. Let’s dive in and explore this delicious journey together!
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 1 cup feta cheese, crumbled
- ½ cup kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- Tzatziki sauce, for serving
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 to medium-high heat, letting it get nice and hot for that perfect char.
- In a mixing bowl, whisk together the olive oil, oregano, garlic powder, onion powder, and a generous pinch of salt and pepper. This delightful marinade will infuse your chicken with rich flavors.
- Add the chicken thighs to the bowl, ensuring they’re evenly coated with the marinade. The aroma will be simply irresistible!
- Place the marinated chicken on the grill and cook for 6-7 minutes on each side, or until they reach an internal temperature of 165°F and are beautifully golden brown.
- Once grilled to perfection, remove the chicken from the grill and allow it to rest for a few minutes. This step helps keep the chicken juicy and tender.
- In serving bowls, divide and layer the cooked quinoa as the base of your meal.
- Top the quinoa generously with the sliced grilled chicken, followed by the halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced kalamata olives for that salty, briny kick.
- Drizzle the entire bowl with fresh lemon juice, enhancing the flavors and adding a refreshing zing.
- Garnish with chopped fresh parsley, adding color and brightness to your dish.
- Serve with a side of creamy tzatziki sauce for dipping or drizzling. Enjoy!
Notes or Tips
- Feel free to customize your bowls with your favorite veggies—bell peppers or arugula would be delightful additions!
- For a vegetarian option, swap the chicken for grilled tofu or chickpeas.
- Make sure to rest the grilled chicken to keep it juicy and tender.
Cooking Techniques
Grilling the chicken is the star of this recipe, providing that smoky flavor and char that elevates each bite. Make sure your grill is preheated to ensure a good sear. Additionally, letting the chicken rest after grilling allows the juices to redistribute, ensuring maximum flavor and tenderness.
FAQ
Can I make this dish ahead of time?
Absolutely! The components can be prepared in advance. Simply store the grilled chicken and quinoa separately in the fridge, and assemble your bowls when ready to serve.
What can I use instead of quinoa?
Brown rice, farro, or even couscous would be great substitutes if you’re looking for something different.
Conclusion
These Greek Chicken Bowls are a fantastic way to enjoy a healthy, satisfying meal that bursts with flavor and freshness. Perfect for lunch, dinner, or meal prep, they offer a wholesome balance of protein and vegetables. Each bite brings a delightful mix of textures and tastes—from juicy grilled chicken to crunchy veggies and creamy feta. So, gather your ingredients and treat yourself to this tasty Mediterranean-inspired dish—your taste buds will thank you!