Ingredients
- 1 lb boneless chicken thighs or breasts
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 cup Kalamata olives
- 2 cups rice or quinoa, cooked
- 1 cup tzatziki sauce
Instructions
- Marinate the chicken: In a bowl, combine olive oil, minced garlic, lemon juice, and oregano. Add the chicken, coating it well. Cover and let it marinate for at least 30 minutes.
- Cook the chicken: Preheat a large skillet over medium heat. Remove the chicken from the marinade, cooking it for about 6-8 minutes per side until golden brown and cooked through.
- Prepare the base: While the chicken cooks, prepare your rice or quinoa according to package instructions. Fluff it with a fork when it’s ready.
- Assemble the bowls: In individual bowls, layer the rice or quinoa first, then slice the chicken and arrange it on top. Add cherry tomatoes, cucumber, and olives around the chicken.
- Spoon on tzatziki: Drizzle generous amounts of tzatziki on top, and sprinkle with extra oregano or feta cheese if you desire.
- Serve and enjoy: Gather your loved ones around the table and enjoy your vibrant Greek Chicken Bowls.
Notes
Feel free to customize the bowls with your choice of vegetables or proteins. They can be prepared in advance and stored in airtight containers for easy meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Greek
- Diet: Gluten-Free