Description
Inspired by long, sun-drenched days in the Mediterranean, this Greek Chicken Bowl brings those vibrant flavors right to your table. Tender grilled chicken meets crisp cucumber, juicy tomato, briny olives, and creamy feta—all layered over a bed of rice or quinoa and finished with cool, tangy tzatziki. It’s a meal that feels like a hug in a bowl, easy to prep ahead and perfect for lunches or dinners that are as nourishing as they are flavorful.
Ingredients
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 cup cooked rice or quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 1/2 cup tzatziki sauce
Instructions
Marinate chicken in olive oil, lemon juice, garlic, oregano, salt, and pepper for at least 30 minutes.
Grill chicken 5–6 minutes per side until cooked through; rest and slice.
In bowls, layer rice or quinoa with veggies, olives, and feta.
Top with sliced chicken and a generous dollop of tzatziki.
Serve cold or at room temperature.
- Prep Time: 20 mins
- Cook Time: 10 minutes
Nutrition
- Calories: 490 per serving
- Sodium: 620mg per serving
- Fat: 22g per serving
- Carbohydrates: 32g per serving
- Protein: 38g per serving