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Greek Chicken Bowls Recipe

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3.8 from 3 reviews

This Greek Chicken Bowl recipe features tender, herb-seasoned chicken served over fluffy tri-color quinoa with a fresh, vibrant cucumber and tomato salad. Topped with creamy tzatziki, hummus, and crumbled feta cheese, it offers a balanced and flavorful Mediterranean-inspired meal perfect for lunch or dinner.

Ingredients

Grains and Protein

  • 1 1/2 cups dry tri-color quinoa
  • 2 lbs chicken breasts or chicken thighs (about 6 thighs), trimmed of fat

Chicken Seasoning and Cooking

  • 1 1/2 tsp dried oregano
  • 1 tsp salt (divided, to taste)
  • 1/2 tsp black pepper (divided, to taste)
  • 3 Tbsp olive oil, divided

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
  • Salt, to taste

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. Cook it according to the package directions, usually by simmering in water until fluffy, then set aside to cool slightly.
  2. Prepare Chicken: If using chicken breasts, pound them to about 1/2-inch thickness for even cooking; skip this step if using chicken thighs. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and dried oregano.
  3. Cook Chicken: Heat 1 tablespoon of olive oil in a cast iron or heavy skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, approximately 5 to 6 minutes per side. Transfer the chicken to a cutting board, let rest for 5 minutes, then chop into bite-sized pieces.
  4. Make Salad: In a large mixing bowl, combine the chopped red bell pepper, cucumber, tomatoes, red onion, avocado, and parsley. Add fresh lemon juice and 2 tablespoons of olive oil, toss to combine, and season with salt to taste.
  5. Assemble Bowls: Divide the cooked quinoa evenly among six bowls. Top each with chopped chicken and a generous portion of the cucumber salad. Add a dollop of tzatziki sauce and hummus to each bowl, then sprinkle with crumbled feta cheese for extra flavor and creaminess.

Notes

  • Roasting the red bell pepper adds a smoky flavor, but raw pepper also works well for a crunchier texture.
  • Chicken thighs provide more juiciness and flavor but chicken breasts are leaner and quicker to cook.
  • Tzatziki and hummus can be homemade or store-bought depending on your preference and time.
  • For a low-carb option, consider replacing quinoa with cauliflower rice.
  • Make sure to rest the chicken after cooking to retain juices and tenderness.

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