Description
Vibrant Greek-inspired chicken bowls featuring marinated grilled chicken breasts served with fresh vegetables, feta cheese, and tzatziki for a healthy, flavorful meal.
Ingredients
- For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- Zest of 1 small lemon
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1.5 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Bowls:
- Cooked rice or quinoa (optional, about 2 cups for 4 servings)
- Crisp lettuce, shredded (about 4 cups)
- Cherry tomatoes, halved (1 pint)
- English cucumber, diced (1 medium)
- Red onion, thinly sliced (1/2 medium)
- Kalamata olives, pitted and sliced (1/2 cup)
- Crumbled feta cheese (1/2 cup)
- Fresh parsley or dill, chopped, for garnish (2 tablespoons)
- Tzatziki sauce or hummus, for serving (optional, 1/2 cup)
Instructions
- Begin by preparing the chicken marinade. In a bowl or a large zip-top bag, whisk together the olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper.
- Lightly pound the chicken breasts to an even 3/4-inch thickness; this ensures even cooking and tenderness. Add the chicken to the marinade, ensuring it’s well coated. Refrigerate for at least 30 minutes, or up to 12 hours, to allow the flavors to infuse.
- Discard the used marinade. Heat a grill or a large skillet over medium-high heat. Cook the marinated chicken for 5-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it against the grain into strips or bite-sized pieces.
- Assemble the bowls: Divide the shredded lettuce and, if using, cooked rice or quinoa among your serving bowls. Arrange the sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and kalamata olives on top.
- Finish the bowls with a generous sprinkle of crumbled feta cheese and fresh chopped parsley or dill.
- Serve with a dollop of tzatziki sauce or hummus on the side for an authentic Greek touch. Enjoy this vibrant and fresh meal!
Notes
- Marinate the chicken for longer (up to 12 hours) for more intense flavor.
- This recipe is gluten-free if using gluten-free Dijon mustard and optional grains like quinoa.
- Prepare the vegetables ahead of time for quicker assembly.
- Store leftovers in an airtight container in the fridge for up to 3 days.