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- 1 pound boneless, skinless chicken breasts - 1 cup quinoa - Fresh vegetables like cucumber and cherry tomatoes - 2 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1/2 cup feta cheese, crumbled - 1 cup Kalamata olives, pitted and halved - Juice of 1 fresh lemon - 1/4 cup fresh parsley, chopped Greek chicken bowls are colorful and tasty. The main ingredients create a hearty base. I love using boneless, skinless chicken breasts for their lean protein. Quinoa adds a nutty flavor and is packed with nutrients. Fresh vegetables like cucumber and tomatoes add crunch and color. For the marinade, I mix olive oil, dried oregano, garlic powder, salt, and pepper. This combination gives the chicken a lovely flavor. Marinating the chicken makes it juicy and tender, perfect for grilling. When it comes to toppings, feta cheese and Kalamata olives are a must. They bring a salty kick that pairs well with the chicken. Fresh lemon juice adds brightness. I sprinkle parsley on top for a fresh finish. You can find the full recipe in the previous section. Enjoy making this healthy meal! First, I prepare the marinade. In a medium bowl, I whisk together two tablespoons of extra virgin olive oil, two teaspoons of dried oregano, one teaspoon of garlic powder, and a good pinch of salt and pepper. This mix smells amazing! Next, I add one pound of boneless, skinless chicken breasts. I turn the chicken to coat it well with the marinade. For the best flavor, I cover it and let it marinate. I leave it at room temperature for at least 30 minutes or refrigerate it for up to two hours. Now, it’s time to cook the quinoa! In a medium saucepan, I bring two cups of vegetable broth to a boil. Using broth adds a great flavor to the quinoa. Once boiling, I add one cup of rinsed quinoa. I stir the quinoa in and reduce the heat to low. I cover the pot and let it simmer for about 15 minutes. When the liquid is absorbed, I take it off the heat and fluff the quinoa with a fork. Next, I preheat the grill to medium heat. I take the chicken out of the marinade and place it on the grill. I cook each breast for about 6 to 7 minutes on each side. I check that the internal temperature hits 165°F (75°C). Once done, I transfer the chicken to a cutting board. I let it rest for five minutes before slicing it into thin strips. It’s assembly time! In four serving bowls, I layer the cooked quinoa as the base. I then add the grilled chicken slices. Next, I top the bowls with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese. For a lovely finish, I drizzle each bowl with fresh lemon juice. If I want, I add a splash of red wine vinegar. I love to sprinkle chopped parsley on top for a burst of color and flavor. - Presentation Tips: I serve each bowl with a lemon wedge and a sprig of fresh parsley. For a creamy touch, I sometimes add a scoop of tzatziki sauce on top or on the side. This makes the dish even better! For the complete list of ingredients and steps, check out the Full Recipe. To ensure your chicken is cooked through, use a meat thermometer. Cook until the internal temperature reaches 165°F (75°C). This step keeps your meal safe and juicy. After grilling, let the chicken rest for 5 minutes. This lets the juices settle. For perfect quinoa, rinse it thoroughly before cooking. This removes the bitter coating called saponin. When it’s done, fluff it with a fork. This makes it light and airy. Preparing ingredients in advance saves time during the week. Chop vegetables like cucumber and red onion ahead of time. Store them in airtight containers in the fridge. This keeps them fresh and crisp. To store leftovers, keep each component separate. Use glass containers for easy reheating. Properly stored, leftovers can last up to three days. Enhance your bowls with extra toppings. Try adding sliced avocado or roasted red peppers for more flavor. Fresh herbs like dill or mint can also brighten up the dish. When serving, add a wedge of lemon on the side. This gives a fresh kick. A scoop of tzatziki sauce makes a creamy addition that complements the chicken well. For a fun twist, serve with pita chips for crunch. For the full recipe, check out the Mediterranean Chicken Quinoa Bowls. {{image_4}} You can make Greek chicken bowls vegetarian by using chickpeas or tofu. Both options add protein and texture. Chickpeas have a nutty flavor, while tofu absorbs sauces well. Season them with dried oregano and garlic powder to match the chicken's taste. This way, you keep the flavor profile close to the original. You can also add a bit of smoked paprika for more depth. If you want to switch things up, try couscous or rice instead of quinoa. Couscous cooks quickly and has a light texture. Rice can add a heartier feel to your bowl. You can explore different grains like farro or bulgur for more variety. Each grain has its unique taste and can change the bowl's overall texture. Incorporate seasonal vegetables for freshness. In spring, use asparagus or peas; in summer, add bell peppers or zucchini. Adjust your dressings based on what's available, too. A light lemon vinaigrette works well with summer veggies. In winter, a richer dressing can enhance root vegetables like carrots or beets. By using seasonal ingredients, you create a bowl that's fresh and vibrant all year long. For the full recipe, check out the Mediterranean Chicken Quinoa Bowls. Store any leftovers in an airtight container. Make sure the chicken and quinoa cool down first. They will stay fresh for about three to four days. Always check for any odd smells before eating. If it smells off, throw it away. You can freeze the chicken and quinoa separately. Place them in freezer-safe bags or containers. Make sure to label them with dates. The chicken can last up to three months in the freezer. Quinoa will stay good for about two months. To thaw, move the chicken and quinoa to the fridge a day before you want to eat. For quick results, use the microwave on low power. Heat until warm, then enjoy your tasty Greek chicken bowls again. Yes, you can prepare these bowls ahead of time. Meal prep makes weeknight dinners easy. Cook the chicken and quinoa in advance. Store them in separate containers in the fridge. This way, they stay fresh for up to four days. When you are ready to eat, just reheat the chicken and quinoa. Then, assemble your bowls with fresh veggies and toppings. This keeps everything crisp and tasty. If you prefer something other than quinoa, there are great options. You can use brown rice, farro, or couscous. Each grain brings its own flavor and texture. For a low-carb option, consider cauliflower rice. It cooks quickly and soaks up flavors well. Just make sure to adjust cooking times. These alternatives can make your Greek chicken bowls unique. To make Greek chicken bowls gluten-free, choose gluten-free grains. Quinoa is already gluten-free. If you substitute, use gluten-free rice or gluten-free couscous. Double-check any packaged ingredients. Always look for gluten-free labels on items like feta cheese and olives. This ensures you enjoy a safe and tasty meal. Serve your Greek chicken bowls with refreshing sides. A simple Greek salad pairs well. You can also offer tzatziki sauce for dipping. For drinks, try sparkling water with lemon or a light white wine. These choices complement the flavors of your meal. They add a nice touch to your dining experience. This article covered how to make Greek chicken bowls with tasty ingredients. You learned about marinating chicken, cooking quinoa, and assembling your dish. I shared tips for meal prep and tasty variations too. Now, you can create your own bowls with fresh flavors and healthy options. Enjoy experimenting with the toppings, bases, and ingredients. These bowls make great meals for any day. Make them your own for a fun and delicious experience!

Greek Chicken Bowls

Create a delicious and healthy meal with these Mediterranean Chicken Quinoa Bowls! This easy recipe combines grilled chicken, fluffy quinoa, and fresh veggies, all topped with tangy feta and a burst of lemon. Perfect for a wholesome lunch or dinner, these bowls are both satisfying and packed with flavor. Ready to impress your taste buds? Click through to explore this recipe and elevate your mealtime!
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Ingredients
  

1 pound boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cucumber, finely diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 fresh lemon

1 tablespoon red wine vinegar (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the olive oil, dried oregano, garlic powder, and a generous pinch of salt and pepper. Add the chicken breasts to the bowl and turn to coat them evenly in the marinade. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for enhanced flavor.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Stir to combine, then reduce heat to low and cover the saucepan. Allow the quinoa to simmer gently for about 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and fluff the quinoa with a fork. Set aside.

      Cook the Chicken: Preheat a grill or stovetop grill pan over medium heat. Remove the chicken from the marinade and add it to the grill. Cook each breast for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

        Assemble the Bowls: In four serving bowls, layer the cooked quinoa as the base. Top with slices of grilled chicken, followed by a generous portion of diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.

          Dress the Bowls: To finish, drizzle each bowl with fresh lemon juice and a splash of red wine vinegar, if desired. Sprinkle with chopped parsley for a burst of freshness and color.

            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

              - Presentation Tips: Serve each bowl with a wedge of lemon on the side and a sprig of fresh parsley for garnish. For an extra layer of flavor and creaminess, consider adding a scoop of tzatziki sauce on top or on the side of the bowl!