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Loaded Greek Chicken Bowls

Flavorful Mediterranean-inspired bowls with lemon-oregano chicken, fresh vegetables, feta, and creamy tzatziki.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowl Ingredients
  • 2 cups cooked rice or quinoa
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion thinly sliced
  • 0.5 cup Kalamata olives halved
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 0.5 cup tzatziki sauce

Equipment

  • Mixing bowls
  • Skillet
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, combine olive oil, lemon juice, garlic, oregano, salt, and black pepper. Add chicken pieces and toss to coat. Cover and refrigerate for 30–120 minutes.
  2. Heat a skillet over medium-high heat. Add marinated chicken and cook 5–7 minutes until golden brown and fully cooked. Remove from heat.
  3. While chicken cooks, chop cucumber, cherry tomatoes, red onion, parsley, and slice olives.
  4. Divide cooked rice or quinoa into bowls. Top with chicken, vegetables, olives, and crumbled feta.
  5. Drizzle with tzatziki sauce and sprinkle fresh parsley. Serve immediately.

Notes

For meal prep, store chicken, veggies, and tzatziki separately and assemble when ready to eat.