Description
These Easy Greek Chicken Bowls are a healthy and delicious meal packed with tender grilled chicken, fresh veggies, and a tangy Greek-inspired dressing. Perfect for a quick lunch or dinner, and customizable to your liking!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1 cup cooked quinoa or rice (optional, for serving)
- 1/4 cup tzatziki sauce or Greek dressing
- Fresh parsley for garnish (optional)
Instructions
- Preheat the grill or a skillet over medium-high heat. Rub chicken breasts with olive oil, dried oregano, garlic powder, salt, and pepper.
- Grill the chicken for 5–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
- While the chicken cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the olives.
- Assemble the bowls by layering quinoa or rice (optional), followed by the sliced chicken, cucumber, tomatoes, red onion, olives, and crumbled feta cheese.
- Drizzle with tzatziki sauce or Greek dressing and garnish with fresh parsley, if desired.
- Serve immediately and enjoy!
Notes
- For a low-carb option, skip the quinoa or rice and use more veggies or leafy greens.
- Feel free to add other veggies like bell peppers or spinach to the bowls for extra flavor and texture.
- You can make the chicken ahead of time and store it in the fridge for up to 3 days for an even quicker meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg