Description
Greek Chicken Bowls make healthy meal prep simple. Enjoy tender chicken, fresh veggies, and a zesty dressing for an easy, clean-eating week.
Ingredients
Scale
- Base Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 large cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 cups cooked quinoa or brown rice
- Flavor Boosters:
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, halved
- Homemade Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Prep the Chicken and Marinade:: First things first, grab your chicken breasts. I usually slice them into thinner cutlets, maybe 1/2 inch thick, so they cook faster and absorb more flavor. In a bowl, whisk together half of the olive oil, lemon juice, dried oregano, minced garlic, a pinch of salt, and a good crack of black pepper. Add the chicken, toss it around, making sure every piece is coated. Cover it up and let it hang out in the fridge for at least 30 minutes, or even better, a few hours. This is where the magic starts to happen, honestly, the smell alone is enough to get me excited!
- Cook Your Grains:: While the chicken is marinating, get your quinoa or brown rice going. Follow the package directions, but I always add a tiny bit more salt to the water than recommended. It just makes the grains taste, you know, seasoned from the inside out. Once it’s cooked, fluff it with a fork and set it aside. This step is usually when I realize I forgot to pre-chop something else, so I’m always scurrying around the kitchen during this part. Don’t be like me; get everything ready first!
- Sear the Chicken:: Heat the remaining olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your marinated chicken. Don’t overcrowd the pan, or it won’t get that lovely sear. Cook for 4-5 minutes per side, until it’s golden brown and cooked through. You want those beautiful caramelized edges! This is where your kitchen starts to smell absolutely incredible. I always sneak a little piece to ‘test’ if it’s done. It’s a chef’s prerogative, right?
- Chop the Veggies:: While the chicken cools a bit, chop your cucumber, cherry tomatoes, and red onion. I like to keep the cucumber pieces fairly chunky for a good crunch, and the tomatoes just halved. Remember my onion mishap? Thin slices are your friend here. Get everything into a big bowl. This is the colorful part, where your Greek Chicken Bowls really start to come alive.
- Make the Dressing (the rest of it):: In a small bowl or jar, whisk together the rest of the lemon juice, a splash more olive oil if you like, a sprinkle of oregano, and adjust salt and pepper to taste. If you’re feeling extra, a tiny bit of red wine vinegar can add another layer of tang. This is the moment to taste and adjust! I always add a bit more lemon because I’m a lemon fiend. Don’t be afraid to make it your own.
- Assemble Your Greek Chicken Bowls:: Now for the fun part! Divide your cooked quinoa or rice among your serving bowls. Top with the cooked chicken, chopped veggies, crumbled feta, and Kalamata olives. Drizzle generously with your homemade dressing. Give it a good mix, or let everyone mix their own. The colors, the smells, the fresh crunch – it just makes you happy. This is what a healthy, satisfying meal looks like, truly!