Description
Bright, tangy, and warm, these Greek Chicken Bowls are a family favorite, featuring tender chicken, crunchy vegetables, and a simple, lively dressing.
Ingredients
Scale
- 1 pound chicken breast
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Tzatziki sauce (for serving)
Instructions
- Grill or sauté the chicken breast until cooked through, then slice it.
- Pat the chicken dry, season lightly with salt and pepper, and sear on a hot pan.
- In a large bowl, combine cooked quinoa, cucumber, bell pepper, cherry tomatoes, red onion, and feta cheese. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Pour the dressing over the quinoa salad and toss to combine. Let sit for 5-10 minutes.
- Serve the salad in bowls topped with sliced chicken and tzatziki sauce. Add optional extras like oregano or lemon wedges.
Notes
For extra flavor, add a pinch of crushed red pepper to the dressing. Store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg