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Greek Chicken Bowls

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A modern twist on traditional Greek chicken, served in hearty bowls filled with quinoa, fresh veggies, and creamy tzatziki sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and chopped
  • Tzatziki sauce for serving
  • Fresh parsley for garnish

Instructions

  1. Preheat your grill or skillet over medium-high heat.
  2. Mix the olive oil, dried oregano, salt, and pepper in a bowl. Coat the chicken with this mixture.
  3. Place the coated chicken on the grill or skillet. Cook for about 6-7 minutes on each side, or until fully cooked.
  4. Combine the cooked quinoa with diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped Kalamata olives in a large bowl.
  5. Slice the rested chicken into strips and lay it over the quinoa mixture.
  6. Drizzle with tzatziki sauce and garnish with freshly chopped parsley.

Notes

For extra flavor, marinate the chicken for a few hours or overnight. Feel free to substitute quinoa with farro or couscous.

Nutrition

Find it online: https://recypez.com/greek-chicken-bowls/

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