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To make the Greek chicken bowl, you need these key items: - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 large cucumber, diced - 1 pint cherry tomatoes, halved - 1 cup kalamata olives, pitted and sliced - 1/2 red onion, finely chopped - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley or dill, chopped - Zest and juice of 1 lemon These ingredients create a bright and flavorful dish. The chicken brings protein, while the quinoa adds fiber. The veggies and olives provide crunch and zest. Feel free to mix it up with these optional add-ins: - Avocado slices for creaminess - Grilled zucchini or bell peppers for more veggies - Chickpeas for extra protein - Tzatziki sauce for a cool, creamy touch You can also swap the quinoa for brown rice or couscous. Each choice gives a unique flavor and texture. This Greek chicken bowl serves four and packs a lot of nutrition. Each serving contains: - Calories: Approximately 450 - Protein: About 30 grams - Carbohydrates: Roughly 40 grams - Fat: Around 20 grams - Fiber: About 5 grams This meal is balanced and filling. It supports energy and keeps you satisfied. For more details on the recipe, check out the Full Recipe. First, let’s make the marinade. In a medium bowl, mix together these ingredients: - 2 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Add the chicken breasts to the bowl. Make sure to coat them well with the marinade. Cover the bowl and let it sit for at least 30 minutes. If you have time, let it marinate overnight in the fridge. This step gives the chicken great flavor. While your chicken marinates, it’s time to cook the quinoa. Grab a saucepan and add 2 cups of vegetable broth or water. Bring it to a boil. Once boiling, add 1 cup of rinsed quinoa. Lower the heat to a simmer, cover the pot, and let it cook for about 15 minutes. Check the quinoa; it should absorb all the liquid. After cooking, fluff it with a fork. Now, it’s time to grill the chicken. Preheat your grill or skillet to medium-high heat. Place the marinated chicken on the grill. Cook it for about 6-7 minutes on each side. Check the internal temperature; it should reach 165°F (75°C). Once done, take it off the heat and let it rest for a few minutes. After resting, slice the chicken into strips to serve in your bowl. These steps will help you create a tasty Greek chicken bowl. For the complete recipe, check the Full Recipe section. Enjoy your cooking! To get the most flavor from your chicken, marinate it well. I mix olive oil, oregano, garlic powder, paprika, salt, and pepper in a bowl. Coat the chicken breasts fully with this mix. Letting it sit for at least 30 minutes helps the flavors soak in. For even more taste, marinate overnight. Cooking the chicken right is key for juiciness. After marinating, preheat your grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side. Use a meat thermometer to check when it reaches 165°F (75°C). Let it rest for a few minutes before slicing. This keeps the juices in. How you serve your Greek chicken bowl makes it special. Start with a base of fluffy quinoa. Then, top it with sliced chicken and a fresh Mediterranean salad mix. Add diced cucumber, halved cherry tomatoes, olives, red onion, and crumbled feta cheese. A sprinkle of chopped parsley or dill adds a nice touch. For a pop of color, finish with a lemon wedge. This makes the dish bright and inviting! {{image_2}} You can easily make a vegetarian Greek bowl. Simply replace chicken with roasted chickpeas or grilled veggies. Both options add great flavor and texture. Use zucchini, bell peppers, or eggplant for a tasty mix. These veggies pair well with the Mediterranean flavors. You can also add extra feta cheese or avocado for creaminess. Feel free to switch up the seasonings. Instead of oregano, try thyme or rosemary for a different taste. A dash of cumin gives it a warm flavor. You could also add smoked paprika for a hint of smokiness. Experiment with spices to find your favorite blend. Each one will change the bowl’s character and make it unique. Customize your toppings to suit your taste. Add grilled artichokes or roasted red peppers for extra flavor. You might also like to include fresh spinach or arugula for a peppery bite. Nuts like pistachios or almonds add crunch. Don't forget about the dressing! A drizzle of tahini or yogurt sauce can really elevate the dish. This flexibility lets you create a bowl that’s just right for you. To store leftovers, let the Greek chicken bowl cool to room temperature. Place the chicken, quinoa, and salad in separate airtight containers. This keeps each part fresh. Store them in the fridge for up to three days. You can freeze the Greek chicken bowl for later. First, let everything cool down. Then, put the chicken and quinoa in freezer-safe bags. Make sure to squeeze out as much air as possible. You can freeze the salad mix, but leave out the feta and fresh herbs. This helps keep them fresh. Use the frozen meal within three months for the best taste. When ready to eat, thaw the chicken and quinoa overnight in the fridge. You can reheat them in the microwave or on the stovetop. Heat until warmed through, about 2-3 minutes in the microwave. For the salad, add fresh herbs and feta after reheating to keep flavors bright. Enjoy your meal! You can use rice, couscous, or farro. Each option adds a unique taste. Brown rice is healthy and fills you up. Couscous cooks fast and is light. Farro has a chewy texture and nutty flavor. Choose what fits your meal best! Yes, you can prep this dish in advance. Marinate the chicken a day before. Cook the quinoa and store it in the fridge. You can also chop veggies ahead. Just combine everything before serving for fresh taste. You can serve it with pita bread or tzatziki sauce. A fresh Greek salad pairs nicely too. You might add some roasted vegetables for extra color. For dessert, try a light yogurt with honey and nuts. Enjoy a complete Mediterranean meal! This post covered how to make a tasty Greek chicken bowl. We looked at key ingredients, step-by-step cooking, and tips for great flavor. You learned about variations, storage, and answers to common questions. Try different ingredients to make this bowl your own. Enjoy making it your way, whether you prefer chicken or a vegetarian option. Cooking can be fun and rewarding. I hope these ideas inspire you to create a delicious meal!

Greek Chicken Bowl

Discover the flavors of the Mediterranean with this delicious Greek Chicken Bowl recipe! Packed with marinated chicken, fresh veggies, and creamy feta, it's a wholesome meal perfect for any day. Enjoy a satisfying quinoa base topped with an array of vibrant ingredients, all drizzled with zesty lemon. Ready to impress your taste buds? Click through to explore how to create this delightful dish step-by-step and elevate your cooking game!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 large cucumber, diced

1 pint cherry tomatoes, halved

1 cup kalamata olives, pitted and sliced

1/2 red onion, finely chopped

1 cup feta cheese, crumbled

1/4 cup fresh parsley or dill, chopped

Zest and juice of 1 lemon

Instructions
 

Start by marinating the chicken. In a bowl, mix the olive oil, oregano, garlic powder, paprika, salt, and pepper. Add the chicken breasts, coating well. Let it marinate for at least 30 minutes (or overnight in the fridge for the best flavor).

    While the chicken marinates, prepare the quinoa. In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for a few minutes before slicing it into strips.

        In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced olives, chopped red onion, and crumbled feta cheese. Drizzle with lemon juice and zest, then toss gently to coat.

          To assemble your Greek chicken bowl, start with a base of quinoa, then top it with the sliced chicken and the Mediterranean salad mixture. Finish with a sprinkle of fresh parsley or dill for garnish.

            Prep Time: 30 mins | Total Time: 1 hr | Servings: 4

              - Presentation Tips: Serve the bowls in a colorful manner with distinct layers, and add a lemon wedge on top for a refreshing touch.