Greek Chicken Bowl Recipe with Quinoa and Grilled Chicken
Greek Chicken Bowls are a balanced clean eating meal prep featuring grilled lemon oregano chicken, whole grains, fresh vegetables, feta, and a creamy yogurt sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 ½ pounds boneless skinless chicken breasts or thighs
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
3 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked brown rice or quinoa
1 cup cherry tomatoes halved
1 large English cucumber diced
½ small red onion thinly sliced
½ cup kalamata olives sliced
½ cup crumbled feta cheese
Yogurt Sauce:
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 small clove garlic grated
1 tablespoon chopped fresh dill
1 tablespoon olive oil
Salt to taste
Instructions
-
Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a bowl.
-
Coat chicken in marinade and refrigerate at least 30 minutes.
-
Cook rice or quinoa according to package directions and let cool.
-
Grill chicken over medium heat 5 to 7 minutes per side until internal temperature reaches 165 degrees Fahrenheit.
-
Rest chicken 5 minutes, then slice.
-
Mix yogurt sauce ingredients in a small bowl.
-
Assemble bowls with grains, sliced chicken, vegetables, olives, feta, and yogurt sauce.
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Store in airtight containers in the refrigerator up to 4 days.
Notes
Store sauce separately for best texture. Substitute cauliflower rice for a lower carbohydrate option. Chicken can be baked at 400 degrees Fahrenheit for 20 to 25 minutes if preferred.