Description
A vibrant and healthy Greek Chicken Bowl featuring tender, seasoned chicken breasts served over a bed of protein-rich quinoa, fresh vegetables like cherry tomatoes, cucumber, and red onion, complemented by Kalamata olives, crumbled feta cheese, and creamy tzatziki sauce. Perfect for a nutritious and flavorful meal that comes together quickly using stovetop cooking.
Ingredients
Scale
Protein and Seasonings
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Base
- 1 cup cooked quinoa
Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup tzatziki sauce
Instructions
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil to warm it up evenly.
- Season the Chicken: While the skillet heats up, season both sides of the chicken breasts with garlic powder, dried oregano, paprika, salt, and black pepper to ensure full flavor.
- Cook the Chicken: Once the olive oil is hot, add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Rest and Slice Chicken: Remove the cooked chicken from the skillet and allow it to rest for a few minutes. Then slice the chicken into thin strips for serving.
- Prepare Quinoa Base: Measure out 1 cup of cooked quinoa and divide it evenly between two serving bowls.
- Prepare Fresh Vegetables: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion to add fresh texture and flavor.
- Prep Olives and Cheese: Slice the Kalamata olives into rings and crumble the feta cheese to sprinkle over the bowls.
- Soften Onions: In a small bowl, drizzle lemon juice over the sliced red onions and toss gently to mellow their sharpness and enhance flavor complexity.
- Assemble the Bowls: Top each bowl of quinoa with sliced chicken, cherry tomatoes, cucumber, lemon-soaked red onion, Kalamata olives, and crumbled feta cheese.
- Add Tzatziki Sauce: Spoon approximately 2 tablespoons of tzatziki sauce onto each bowl to add a creamy, tangy component.
- Combine Ingredients: Gently toss all ingredients in each bowl together to combine flavors and textures just before serving.
- Serve and Enjoy: Your healthy Greek Chicken Bowl is now ready to enjoy as a balanced and delicious meal.
Notes
- For best results, rest the chicken after cooking to retain juices and ensure tenderness.
- You can substitute quinoa with brown rice or couscous if preferred.
- Tzatziki sauce can be store-bought or homemade based on your preference.
- The lemon juice on red onions helps reduce their pungency and adds brightness to the bowl.
- This recipe is easily doubled to serve more people.
- Adjust seasoning levels according to taste for salt and spices.
