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- 2 boneless, skinless chicken breasts - 1 cup cooked quinoa (preferably cooled) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - ½ red onion, thinly sliced - ½ cup Kalamata olives, pitted and sliced in half These main ingredients form the heart of the Easy Greek Chicken Bowls. The chicken gives great protein, while the quinoa adds healthy grains. Fresh tomatoes and cucumbers bring crunch and color, while red onion and olives add depth of flavor. - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 cup crumbled feta cheese - 2 tablespoons fresh lemon juice The dressing and seasoning are key. The olive oil, oregano, and garlic powder create a tasty marinade for the chicken. Feta cheese adds a creamy, salty bite. Fresh lemon juice brightens the dish and balances the flavors. - ¼ cup fresh parsley, chopped finely - Lemon wedges Garnishes bring it all together. Fresh parsley adds a pop of color and freshness. Lemon wedges let you add more zing just before eating. These little touches make your meal even more inviting and fun. For the full recipe, check out the Easy Greek Chicken Bowls . - Preheat the Grill: Start by heating your grill or grill pan to medium-high. This step is key for juicy chicken. Make sure it’s hot before you cook. - Create the Marinade: In a small bowl, mix the olive oil, oregano, garlic powder, salt, and black pepper. Whisk until it blends well. This marinade adds great flavor to your chicken. - Marinate and Grill Chicken: Coat the chicken breasts with the marinade. Rub it into both sides for full flavor. Then, place them on the hot grill. Cook for about 6-7 minutes on each side until the chicken reaches 165°F (75°C). This ensures it is safe to eat. - Rest the Chicken: Once cooked, take the chicken off the grill. Let it rest for about 5 minutes. This helps keep the juices inside. - Prepare Salad Mixture: In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and lemon juice. Toss gently until all ingredients mix well. This salad adds freshness to the bowls. - Slice and Arrange Chicken: After resting, slice the chicken into thin strips. Arrange these slices on top of the quinoa salad mixture in your bowls. This makes a beautiful presentation. You can find the full recipe [here](#). Enjoy creating these Easy Greek Chicken Bowls! Ensuring Perfectly Grilled Chicken To get juicy, grilled chicken, start with good preparation. First, marinate the chicken well. This adds flavor and moisture. Make sure your grill is hot before you cook. This helps sear the chicken and lock in the juices. Grill for about 6-7 minutes on each side. Check for an internal temperature of 165°F (75°C) to ensure it's fully cooked. Flavor Enhancements If you want to make your dish stand out, try adding fresh herbs. Oregano and parsley work well. You can also mix in some lemon zest for a fresh kick. A sprinkle of smoked paprika can give your chicken extra depth. Experiment with these flavors to find what you love. Pairing Ideas These Greek chicken bowls pair well with a light, crisp white wine. A side of warm pita bread or tzatziki sauce adds a nice touch. You can also serve a simple green salad alongside for extra crunch and freshness. Plating Techniques To make your bowls look appealing, use a wide bowl. Start with a base of quinoa. Then, layer the colorful veggies and chicken on top. Finish with an extra sprinkle of parsley and a lemon wedge on the side. This not only looks great but also invites your guests to squeeze lemon for more flavor. Make-Ahead Options You can prepare the chicken and quinoa a day in advance. Store them in the fridge until you're ready to serve. This saves time on busy days. Just reheat the chicken and mix the salad when it’s time to eat. Storage Suggestions Keep leftovers in airtight containers. They will stay fresh for up to three days in the fridge. If you want to save them longer, consider freezing them. Just make sure to separate the chicken and salad components to retain their best textures. {{image_4}} You can switch up the protein in your Greek chicken bowls. Using turkey instead of chicken gives a lean option. Just marinate it the same way. Turkey cooks fast, so keep an eye on it. Tofu is another great choice. For a vegan option, use firm tofu. Press it to remove extra water, then cut it into cubes. Marinate it like the chicken and grill until golden. Adding shrimp is also fun. Shrimp cooks quickly and brings a nice flavor. Toss them on the grill for just 3-4 minutes until they turn pink. Quinoa is a classic choice in these bowls, but you can try other grains too. Brown rice works well for a hearty base. It adds fiber and a nutty taste. Couscous is quick and easy. It cooks in just a few minutes. Use whole wheat couscous for added nutrition. Both grains will soak up the dressing nicely. To elevate the flavor, try a Mediterranean spice blend. Mix cumin, paprika, and coriander for a warm taste. Sprinkle some on your chicken before grilling. You can also add avocado for creaminess. Slice it up and place it on top of your bowl. Nuts like almonds or walnuts add crunch too. Toss in some for added texture. For the full recipe, check out Easy Greek Chicken Bowls! To keep your Easy Greek Chicken Bowls fresh, store leftovers in the fridge. Place the chicken and quinoa salad in separate containers. This helps keep the chicken juicy and the salad crisp. Use airtight containers for the best results. Glass containers are great for this, but plastic ones work too. When it’s time to eat, you can reheat your bowls. The microwave is quick and easy, but it might dry the chicken out. If you use the oven, set it to 350°F (175°C). Place the chicken in a baking dish with a splash of water. Cover it with foil to keep it moist while it warms up. If you want to save the bowls for later, freezing is a good option. Just make sure the chicken and salad are cool before you freeze them. Use freezer-safe containers. When ready to eat, thaw them overnight in the fridge. To reheat, use the oven or microwave as described above. Enjoy your meal even on busy days! For the full recipe, check the section above. How do I know when the chicken is cooked? You can tell the chicken is cooked when it reaches 165°F (75°C). Use a meat thermometer to check. The chicken should be white and opaque. If you cut it, the juices should run clear, not pink. Can I make this recipe vegetarian? Yes, you can make this recipe vegetarian. Replace the chicken with grilled vegetables or chickpeas. Tofu or tempeh also works well. Just make sure to marinate them for good flavor. Can I use different types of cheese? Absolutely! You can use goat cheese, mozzarella, or even a dairy-free cheese. Each will give a unique flavor. Just be mindful of the texture and taste you want. What can I replace quinoa with? If you prefer, you can use rice, couscous, or farro instead of quinoa. Just cook them according to package instructions. Each grain adds its own twist to the dish. How to make it gluten-free? To make the dish gluten-free, use quinoa, as it is naturally gluten-free. Ensure all other ingredients, like dressings and spices, are gluten-free as well. Always check labels for hidden gluten. How long does this recipe take to prepare? This recipe takes about 30 minutes in total. You’ll spend about 15 minutes prepping and about 15 minutes cooking. It's quick and perfect for busy days. For the full recipe, check the earlier section. In this post, we covered tasty ingredients like chicken, quinoa, and fresh veggies. You learned to create a simple yet flavorful dish using olive oil, feta, and easy grill steps. We explored tips for perfect results, variations for more options, and smart storage methods. Try these steps at home and enjoy a healthy meal. With just a few changes, you can make it your own. Happy cooking!

Easy Greek Chicken Bowls

Savor the flavors of summer with these Easy Greek Chicken Bowls! This vibrant dish features grilled chicken marinated in a blend of olive oil, oregano, and garlic paired with a refreshing quinoa salad packed with tomatoes, cucumber, feta, and olives. Perfect for a quick meal, these bowls are healthy and satisfying. Ready to elevate your lunch or dinner? Click through for the full recipe and get started on your delicious journey!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1 cup cooked quinoa (preferably cooled)

1 cup cherry tomatoes, halved

1 cucumber, diced into small cubes

½ red onion, thinly sliced

½ cup Kalamata olives, pitted and sliced in half

1 cup crumbled feta cheese

¼ cup fresh parsley, chopped finely

2 tablespoons fresh lemon juice

Instructions
 

Prepare for Grilling: Preheat your grill or grill pan over medium-high heat, ensuring it's hot before adding the chicken.

    Create Marinade: In a small mixing bowl, combine the extra virgin olive oil, dried oregano, garlic powder, salt, and freshly ground black pepper. Whisk together until well blended to create a marinade.

      Marinate Chicken: Coat the chicken breasts evenly with the marinade mixture, rubbing it over both sides for full flavor absorption.

        Grill Chicken: Place the marinated chicken on the preheated grill. Cook for approximately 6-7 minutes on each side, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C). Once cooked, remove from the grill and let the chicken rest for about 5 minutes. This helps retain the juices.

          Prepare the Salad Bowl: In a large mixing bowl, combine the cooled cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and fresh lemon juice. Gently toss all the ingredients together until everything is well incorporated.

            Slice Chicken: After resting, slice the grilled chicken into thin, diagonal strips for an attractive presentation.

              Assemble the Bowls: Start by placing a generous serving of the quinoa salad mixture in wide bowls. Arrange the sliced chicken on top of the quinoa for a stunning finish.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                  - Presentation Tips: Serve the bowls with a sprinkle of additional chopped parsley on top. Add a lemon wedge on the side for an extra zesty touch and to encourage your guests to squeeze fresh lemon juice over their dish for enhanced flavor. Enjoy!