Description
Simple Greek Chicken Bowls for clean eating meal prep. Flavorful, fresh, and a fantastic healthy dinner option for your busy week.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup quinoa, rinsed (or brown rice)
- Fresh Veggies & Herbs:
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced or diced
- 1/4 cup fresh dill, chopped (plus more for garnish)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Tangy Dressing & Toppings:
- 1 cup plain Greek yogurt (2% or full-fat)
- 4 oz feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- Pantry Staples & Flavor Boosters:
- 3 tbsp olive oil, divided
- 1 large lemon, halved (juice of whole lemon)
- 3 cloves garlic, minced (divided)
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Prep Your Chicken:: First things first, let’s get that chicken marinating. Slice your chicken breasts into bite-sized pieces, about an inch or so. In a medium bowl, whisk together a couple tablespoons of olive oil, the juice from half a lemon, a generous teaspoon of dried oregano, a minced garlic clove (or two, if you’re like me!), and a good pinch of salt and pepper. Toss the chicken in this mixture, making sure every piece is coated. I usually let it sit for at least 15-20 minutes while I prep everything else, but if you’ve got time, an hour in the fridge really lets those flavors soak in. Honestly, I’ve skipped the marinating when I’m super pressed for time, and it still works, but that extra bit makes it so much better.
- Cook the Quinoa:: While your chicken is doing its thing, cook your quinoa according to package directions. For me, that’s usually rinsing 1 cup of quinoa, then simmering it with 2 cups of water (or broth for more flavor!) and a pinch of salt until all the liquid is absorbed and it’s fluffy. This is where I always forget to salt the water, and then I’m kicking myself later! Once it’s done, just fluff it with a fork and set it aside. This step is super straightforward, but don’t overcook it or it gets mushy—nobody wants mushy quinoa in their Greek Chicken Bowls.
- Sauté the Chicken:: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your marinated chicken in a single layer. Don’t overcrowd the pan, or it won’t brown properly; you might need to do this in two batches. Cook for about 5-7 minutes, flipping once, until the chicken is golden brown and cooked through. I love the smell of the oregano and lemon sizzling in the pan, it fills the whole kitchen! This is where you want to get a nice sear, it adds so much depth to the Greek Chicken Bowls. Be careful not to overcook it, or it’ll dry out – a mistake I’ve made too many times!
- Assemble the Tzatziki:: While the chicken cooks, let’s whip up that easy tzatziki. In a small bowl, combine your plain Greek yogurt, another minced garlic clove, the juice from the other half of your lemon, and a good handful of chopped fresh dill. Stir it all together, taste, and add salt and pepper as needed. Sometimes I grate in a tiny bit of cucumber too, but honestly, it’s not always necessary for a quick version. I didn’t expect that something so simple could be so flavorful, but this sauce is truly the heart of these Greek Chicken Bowls. If it feels a little thick, a tiny splash of water can thin it out.
- Chop Your Veggies:: Now for the fresh stuff! Dice your cucumber, halve your cherry tomatoes, and finely slice your red onion. I also like to chop up some extra fresh parsley and dill for garnish. Arrange all these beautiful, colorful components on a big platter or individual serving bowls. This is where the kitchen might get a little messy with veggie bits everywhere, but it’s all part of the fun, right? I always make sure to chop a little extra because I love having a lot of fresh crunch in my Greek Chicken Bowls.
- Build Your Greek Chicken Bowls:: Time to bring it all together! In each bowl, start with a generous scoop of fluffy quinoa. Top that with your perfectly cooked Greek chicken. Then, pile on the fresh cucumber, cherry tomatoes, and red onion. Drizzle a big dollop of that creamy tzatziki over everything. Finish with a sprinkle of crumbled feta cheese, some Kalamata olives, and a flourish of fresh parsley and dill. The final result should look vibrant, smell amazing, and honestly, taste like a little vacation. I love seeing all the colors pop in these homemade Greek Chicken Bowls!