Healthy Greek Chicken Bowls

$- 2 boneless, skinless chicken breasts - 1 cup quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, finely chopped - 1 cup kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped - Juice of 1 lemon Healthy Greek Chicken Bowls bring together simple, fresh ingredients. The chicken breasts serve as a great protein source. Quinoa or brown rice provides hearty fiber. Fresh vegetables add crunch and color. Kalamata olives and feta cheese give the dish its rich, salty flavor. For the marinade, olive oil works well to keep the chicken moist. Dried oregano adds a classic Greek taste. Garlic powder boosts the flavor without overpowering. Salt and pepper enhance all the ingredients. You can personalize your bowls with optional toppings. Fresh parsley adds a nice touch. A squeeze of lemon juice brightens the flavors. You can find the complete recipe in the Full Recipe section. To make the chicken flavorful, you need to prepare a simple marinade. In a small bowl, mix together olive oil, dried oregano, garlic powder, salt, and pepper. This blend brings out the best in the chicken. Coat the chicken breasts well with this mix. Let the chicken marinate for at least 30 minutes. For even better flavor, you can marinate it for up to 2 hours in the fridge. Start by rinsing the quinoa under cold water. This step removes any bitter taste. In a medium saucepan, add the rinsed quinoa and 2 cups of water or chicken broth. Bring this mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When done, the quinoa should look fluffy and the liquid should be absorbed. If you want perfect quinoa, avoid stirring it while cooking. Heat your grill pan or outdoor grill to medium-high heat. Place the marinated chicken on the grill. Grill each side for 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). After grilling, remove the chicken and let it rest for 5 minutes. This resting period helps keep the meat juicy. While the chicken is grilling, chop your fresh vegetables. Use a sharp knife for clean cuts. In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, and pitted kalamata olives. This mix adds freshness and color to your bowls. Now it’s time to layer your bowls. Start with a base of cooked quinoa (or brown rice). Next, add sliced grilled chicken on top. Then, spoon in the fresh vegetable mixture. Sprinkle crumbled feta cheese over everything. Finish with a drizzle of fresh lemon juice for brightness. This adds a zesty touch that ties all the flavors together. For the complete instructions, check out the Full Recipe. Preparing ingredients in advance saves time during busy days. Start by marinating the chicken. You can mix the olive oil, oregano, garlic powder, salt, and pepper. Coat the chicken and let it sit. You can do this a few hours ahead or even the night before. Next, cook the quinoa. It takes just 15 minutes. Once it’s done, let it cool. Store it in an airtight container in the fridge. You can also chop the veggies ahead of time. Cut the cherry tomatoes, cucumber, and red onion. Place them in a bowl and cover with plastic wrap. To store prepped components, use clear containers. This way, you see everything easily. Keep the chicken and cooked quinoa in separate containers. Fresh veggies should stay in a chilled spot to keep them crisp. If grilling is not an option, you can still make tasty chicken bowls. You can cook the chicken in your oven. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes. Check that it reaches 165°F (75°C) inside. Another option is using a stovetop pan. Heat a skillet over medium heat. Add a little olive oil, then cook the chicken for about 6-7 minutes on each side. Using an air fryer is also great. Set it to 375°F (190°C). Cook the chicken for 12-15 minutes, flipping halfway through. This method gives a nice crispness without deep frying. Healthy Greek chicken bowls offer many nutritional benefits. Chicken breasts are lean protein sources. They help build muscle and keep you full longer. Quinoa is a super grain, rich in fiber and protein. It’s also gluten-free, making it a good choice for many diets. Fresh veggies like tomatoes and cucumbers add vitamins. Tomatoes are high in antioxidants. Cucumbers keep you hydrated and low in calories. Kalamata olives and feta cheese provide healthy fats and calcium. To customize health benefits, think about adding more greens. Spinach or kale can boost vitamins. You could also swap quinoa for brown rice or farro for different nutrients. Experimenting with toppings, like fresh herbs, can add flavor and more health perks too. {{image_2}} If you want to mix things up, try new proteins. Shrimp cooks fast and adds a nice touch. Tofu is great if you prefer plant-based options. Chickpeas are another fantastic choice. They add protein and fiber. These options keep your bowls exciting and full of flavor. You can swap quinoa for other grains, too. Couscous cooks quickly and has a different texture. Farro has a chewy bite and adds a nutty flavor. Whole wheat pasta works well if you want something hearty. If you need gluten-free options, try brown rice or quinoa. They’re healthy and filling. Dressings can change the whole dish. Tzatziki sauce gives a creamy, tangy kick. Balsamic dressing adds sweetness and depth. You can also make your own dressings. A simple lemon and olive oil mix works wonders. Just whisk them together for a fresh taste. To keep your Healthy Greek Chicken Bowls fresh, use airtight containers. Glass or BPA-free plastic works best. Make sure the bowls cool down before sealing. Store them in the fridge for up to three days. If you want to keep them longer, separate the chicken from the veggies. This helps keep the flavors fresh. You can freeze cooked bowls for a quick meal later. Use freezer-safe containers to prevent freezer burn. Make sure to label the containers with the date. These bowls can last up to three months in the freezer. To eat, thaw them overnight in the fridge. Reheat in the microwave or on the stove until hot. The chicken can last up to four days in the fridge. Quinoa stays good for five days. Fresh veggies like tomatoes and cucumbers last about three days. Always check for signs of spoilage. If your chicken smells off or the veggies look slimy, it’s best to toss them. Fresh food is key for tasty meals! Yes! You can prep these bowls in advance. Start by marinating the chicken and cooking the quinoa. Store them separately in airtight containers. You can also chop the veggies and keep them fresh. When you are ready to eat, just warm the chicken and quinoa. Mix everything together for a quick meal. Yes, but it depends on the grain you choose. Quinoa is gluten-free, making it a great base. If you prefer brown rice, it is also gluten-free. Just double-check that any added sauces or toppings are gluten-free too. You can easily boost the veggie count! Try adding bell peppers, spinach, or zucchini. You can also mix in shredded carrots or roasted eggplant. The more colorful your bowl, the more nutrients it has! Some delicious sides include a simple Greek salad or roasted vegetables. You can also serve pita bread with tzatziki sauce. These sides complement the bowls without overpowering the flavors. To make your bowls heartier, add a protein source. You can use chickpeas, lentils, or grilled shrimp. If you want more carbs, serve with a side of whole grain pita. This will give you an extra boost of energy! For the full recipe of Healthy Greek Chicken Bowls, check out the recipe section. In this article, I covered the ingredients, steps, and tips for making Healthy Greek Chicken Bowls. You learned about the main ingredients and how to prepare them well. I shared storage ideas and how to enjoy these bowls throughout the week. Healthy Greek Chicken Bowls are tasty and easy to customize. You can change proteins or grains as you like. This dish gives you great nourishment and flavor. Enjoy making your own bowls that fit your taste!$

Elevate your meal prep with these delicious Healthy Greek Chicken Bowls! Packed with flavor and fresh ingredients, this recipe features marinated grilled chicken, fluffy quinoa, and vibrant veggies topped with feta cheese. Perfect for a nutritious lunch or dinner, it’s both easy to make and satisfying. Click through for step-by-step instructions and enjoy a taste of the Mediterranean in your home!

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Ingredients

2 boneless, skinless chicken breasts

1 tablespoon olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa (or brown rice)

2 cups water or chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red onion, finely chopped

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions

Marinate the Chicken: In a small bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade and let them sit for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until an internal temperature of 165°F (75°C) is reached. Remove from the grill and let rest for 5 minutes before slicing.

Prepare the Vegetables: While the chicken is grilling, prepare the fresh toppings. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, and kalamata olives.

Assemble the Bowls: In serving bowls, layer the cooked quinoa (or brown rice) as the base. Top with sliced grilled chicken and the fresh vegetable mixture. Sprinkle crumbled feta cheese on top and drizzle with fresh lemon juice.

Garnish and Serve: Finish with a sprinkle of chopped fresh parsley for brightness.

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