Greek Chicken Bowls
Nutritional Information
Mediterranean-inspired bowls with marinated chicken, cucumber, tomatoes, feta, and tzatziki sauce.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb boneless chicken thighs
- 1 cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 3 cups cooked quinoa
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 cup red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1 cup kalamata olives
- 1 cup tzatziki sauce
- 1 cup fresh parsley, chopped
Marinate chicken in olive oil, lemon juice, garlic, and oregano for 30 minutes.
Heat a grill pan or skillet over medium-high heat. Cook chicken 6-7 minutes per side.
Let chicken rest 5 minutes, then slice into strips.
Divide quinoa among 4 bowls as the base.
Top each bowl with sliced chicken, cucumber, tomatoes, red onion, and olives.
Crumble feta cheese over each bowl.
Drizzle with tzatziki sauce and garnish with fresh parsley.
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