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Greek Chicken Bowls Recipe

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4.1 from 14 reviews

A vibrant and healthy Greek Chicken Bowl recipe featuring seasoned pan-seared chicken served over fluffy tri-color quinoa, topped with a fresh cucumber and tomato salad, creamy tzatziki, hummus, and crumbled feta cheese. Perfect for a nutritious weeknight dinner or meal prep for the week.

Ingredients

Quinoa and Chicken

  • 1 1/2 cups dry tri color quinoa
  • 2 lbs chicken breasts or chicken thighs (about 6 thighs), trimmed of fat
  • 1 1/2 tsp dried oregano
  • 3 Tbsp olive oil, divided
  • Salt and pepper, to taste

Vegetables and Salad

  • 1 medium red bell pepper, roasted or raw, seeded and chopped
  • 3 cups chopped English cucumber (about 1 medium cucumber)
  • 2 medium tomatoes (Roma or vine ripened), chopped
  • 1/2 cup chopped red onion
  • 1 avocado, chopped
  • 1/3 cup chopped fresh parsley
  • 2 Tbsp fresh lemon juice

Condiments and Toppings

  • 1 cup tzatziki sauce, preferably homemade
  • 3/4 cup hummus, store-bought or homemade
  • 1 cup crumbled feta cheese

Instructions

  1. Cook Quinoa: Rinse the tri-color quinoa under cold water, then cook according to package directions until fluffy and tender. Set aside to cool slightly.
  2. Prepare Chicken: If using chicken breasts, pound them to about 1/2-inch thickness for even cooking. Chicken thighs can be left as is. Pat the chicken dry with paper towels, then season both sides with salt, pepper, and dried oregano.
  3. Sear Chicken: Heat 1 tablespoon of olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5 to 6 minutes per side. Remove from skillet and let rest for 5 minutes before chopping into bite-size pieces.
  4. Make Cucumber Salad: In a large mixing bowl, combine chopped red bell pepper (roasted or raw), English cucumber, tomatoes, red onion, avocado, fresh parsley, and lemon juice. Drizzle with the remaining 2 tablespoons olive oil and season with salt to taste. Toss gently to mix well.
  5. Assemble Bowls: Divide the cooked quinoa evenly among six bowls. Top each with chopped chicken and a generous scoop of cucumber salad. Add a dollop of tzatziki and hummus on each bowl, then finish by sprinkling crumbled feta cheese over the top. Serve immediately and enjoy.

Notes

  • Roasting the red bell pepper enhances its sweetness but raw works well for a fresh crunch.
  • Chicken thighs can be used as a juicy alternative to breasts without needing to pound them.
  • Make homemade tzatziki and hummus for a fresher, healthier option.
  • This recipe is perfect for meal prep and tastes great served cold or at room temperature.
  • Adjust seasoning and toppings to your taste preferences, like adding olives or a sprinkle of smoked paprika.

Find it online: https://bitezly.com/greek-chicken-bowls-recipe-2/