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–+ servings
Greek Chicken Bowls

Greek Chicken Bowls: Fresh, Quick, and Packed with Flavor

Delight in these Greek Chicken Bowls, a fresh and flavorful meal featuring chicken, veggies, and feta, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Substitute with grilled eggplant or chickpeas for a vegetarian option.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a punchier kick.
  • 1 teaspoon Oregano Italian seasoning works as a great substitute.
  • Salt and Pepper Essential seasonings to taste; enjoy sea salt for a different texture.
For the Base
  • 1 cup Quinoa or Rice Quinoa is an excellent gluten-free alternative.
For the Freshness
  • 1 cup Cucumbers Swap with bell peppers if cucumbers are unavailable.
  • 1 cup Cherry Tomatoes Substitute with diced regular tomatoes if needed.
  • 1 medium Red Onion Green onions can be a sweeter alternative.
For the Finish
  • 1 cup Feta Cheese Goat cheese or dairy-free cheese are great alternatives.
  • 1/2 cup Sliced Olives Capers can be used if olives aren't your preference.
  • 2 tablespoons Lemon Juice Lime juice can also be a zesty alternative.
  • 1/4 cup Fresh Parsley Basil can be used for an aromatic twist.

Equipment

  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Greek Chicken Bowls
  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to shimmer, which typically takes about 1-2 minutes.
  2. Add 1 pound of diced chicken breast seasoned with garlic powder, oregano, salt, and pepper to the skillet. Cook the chicken for 6-8 minutes, stirring occasionally, until it's well browned and reaches an internal temperature of 165°F.
  3. While the chicken is cooking, cook 1 cup of quinoa or rice according to package instructions. If using quinoa, bring it to a boil, then reduce to a simmer for about 15 minutes, until fluffy.
  4. In a large mixing bowl, combine diced cucumbers, halved cherry tomatoes, and diced red onion, along with crumbled feta cheese and sliced olives. Stir gently to fully incorporate these vibrant ingredients.
  5. Once the chicken is cooked, remove it from the skillet and add it to the bowl with the fresh ingredients. Squeeze fresh lemon juice over the mixture.
  6. Gently toss all the ingredients together until well combined. Serve your Greek Chicken Bowls warm or at room temperature, and consider garnishing with fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. The flavors will deepen, but be aware that cucumbers may lose their crunch over time. These bowls can be frozen for up to 3 months.

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