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To make Greek chicken bowls, you need simple, fresh ingredients that pack a punch. Here’s what you’ll need: - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red onion, thinly sliced - 1 bell pepper (any color), diced - 1 cup feta cheese, crumbled - ½ cup Kalamata olives, pitted and halved - ½ cup tzatziki sauce for drizzling - Fresh parsley for garnish These ingredients come together to create a tasty and healthy meal. The chicken marinates in olive oil and spices, making it juicy and flavorful. The fresh veggies add crunch and color, while the feta and olives provide a rich taste. I love how the tzatziki sauce brings everything together with its cool, creamy texture. For the full recipe, check out the detailed instructions above. Enjoy creating these vibrant bowls! Marinating the chicken Start by mixing the olive oil, oregano, garlic powder, paprika, salt, and pepper in a bowl. This marinade packs lots of flavors. Coat the chicken breasts well, making sure they are fully covered. Place them on a baking sheet lined with parchment paper. Let them sit for a few minutes so they soak up the marinade. Baking the chicken Now, preheat your oven to 400°F (200°C). Bake the marinated chicken for about 25-30 minutes. The chicken is done when it reaches 165°F (75°C) inside. Once baked, let it cool before slicing. This step helps keep the juices in. Preparing the quinoa While the chicken bakes, it's time to prepare the quinoa. Cook it according to the package instructions. After it's ready, fluff it with a fork for the best texture. Set it aside for later. Mixing the vegetable ingredients In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and diced bell pepper. Toss them with salt and pepper to taste. This fresh mix adds crunch and color to your bowls. Final assembly of Greek chicken bowls Now it’s time to put everything together. Start with a scoop of quinoa at the bottom of each bowl. Top it with sliced chicken, the fresh vegetable mix, crumbled feta cheese, and Kalamata olives. Drizzle tzatziki sauce over the top and garnish with fresh parsley. This assembly makes each bite a burst of flavor. For the complete details, check the Full Recipe. To bake chicken perfectly, start by preheating your oven to 400°F (200°C). This high heat helps the chicken cook evenly. Marinate your chicken breasts in olive oil, oregano, garlic powder, and paprika. Let them sit for at least 30 minutes. This step adds great flavor. When you place the chicken on the baking sheet, make sure it is not crowded. This allows the heat to circulate and cook the chicken well. Bake for about 25 to 30 minutes. Check the internal temperature; it should be 165°F (75°C) to ensure it is safe to eat. Let it rest for a few minutes before slicing. This keeps the juices in. To fluff your quinoa for the best texture, cook it according to package instructions. After it's done, take a fork and gently stir it. This helps separate the grains, making it light and fluffy. Quinoa should have a nice bite and not be mushy. For ideal bowl presentations, use colorful ceramic bowls. This makes your meal look vibrant. Start with a base of quinoa, then layer on the sliced chicken. Add fresh veggies and sprinkle feta cheese on top. Finish with Kalamata olives and a drizzle of tzatziki sauce. Pair your Greek chicken bowls with refreshing drinks. A crisp lemonade or iced tea complements the flavors well. For sides, consider serving a light Greek salad or some warm pita bread. This adds variety and enhances your meal experience. For the complete recipe, check out the Full Recipe. {{image_2}} You can switch out the chicken for other proteins. Tofu works well for a vegan option. Shrimp adds a nice twist, too. Just adjust your cooking time. You can also change the grain base. Instead of quinoa, try brown rice for a heartier bite. Couscous is quick and fluffy, making it a great choice. To boost flavor, add more herbs and spices. Fresh dill or mint can brighten up your dish. A sprinkle of cayenne pepper gives it a nice kick. Different sauces can take your Greek chicken bowls to new heights. Swap tzatziki for hummus for a creamy texture. A drizzle of tahini adds depth and a nutty flavor. For the Full Recipe, check out the detailed instructions to make these flavor-packed bowls. To keep your Greek chicken bowls fresh, follow these tips: - Store leftovers in airtight containers. - Separate the chicken, quinoa, and veggies if possible. - Place tzatziki sauce in a small container to prevent sogginess. When stored correctly, your Greek chicken bowl will stay fresh for about 3 days in the fridge. The chicken and quinoa can hold up well, but veggies may lose crunch over time. You can freeze Greek chicken bowls for later enjoyment. Here’s how: 1. Cool the bowls before freezing to avoid ice crystals. 2. Use freezer-safe containers or bags. 3. Label them with the date for easy tracking. To reheat, thaw overnight in the fridge. Then, warm in the microwave or oven until heated through. This way, you can enjoy a tasty meal at your convenience! How to make Greek chicken bowls in advance? You can prep Greek chicken bowls ahead of time. Cook the chicken and quinoa first. Let them cool, then store in separate containers. Chop the veggies and keep them fresh in the fridge. When ready to eat, just assemble your bowls. This keeps everything crisp and tasty. What to serve with Greek chicken bowls? Greek chicken bowls are great on their own, but you can add sides. A fresh Greek salad pairs well. Pita bread or roasted veggies are also good choices. You could try some tzatziki with pita chips for extra flavor. Caloric and macronutrient breakdown per serving Each serving of Greek chicken bowls has around 450 calories. It offers about 30 grams of protein, 20 grams of fat, and 40 grams of carbs. This makes it a balanced meal. Dietary considerations These bowls are gluten-free if made with quinoa. You can also make them low-carb. Just skip the quinoa or use cauliflower rice. This way, you can enjoy the flavors without the extra carbs. For more details and tips, check out the Full Recipe. This blog post shared how to make tasty Greek chicken bowls. We discussed key ingredients, like chicken, olive oil, and fresh veggies. I walked you through marinating, baking, and mixing everything. You now know helpful tips, variations, and storage methods. In closing, these bowls are simple and fun to make. You can adjust them to fit your taste. Enjoy your delicious meals and share with others!

Greek Chicken Bowls

Elevate your dinner game with these Zesty Greek Chicken Bowls! Featuring juicy marinated chicken, fresh veggies, and creamy tzatziki, this dish is a delightful explosion of flavors. Perfect for a quick weeknight meal or a healthy lunch, it's easy to make and incredibly satisfying. Ready to impress your taste buds? Click through to explore this vibrant recipe and enjoy a taste of Greece at home!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red onion, thinly sliced

1 bell pepper (any color), diced

1 cup feta cheese, crumbled

½ cup Kalamata olives, pitted and halved

½ cup tzatziki sauce for drizzling

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a bowl, mix together olive oil, oregano, garlic powder, paprika, salt, and pepper.

      Coat the chicken breasts in the marinade, ensuring they are evenly covered. Place them on a baking sheet lined with parchment paper.

        Bake the chicken in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let cool for a few minutes before slicing.

          While the chicken is baking, prepare the quinoa as per the package instructions. Once cooked, fluff it with a fork and set aside.

            In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper. Toss in some salt and pepper to taste.

              Assemble the bowls by placing a generous scoop of quinoa at the bottom. Top with sliced chicken, the fresh vegetable mix, feta cheese, and Kalamata olives.

                Drizzle tzatziki sauce over the bowls and garnish with fresh parsley.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve the bowls in colorful ceramic bowls for an authentic Greek vibe, and add a lemon wedge on the side for a bright splash of flavor!