Ingredients
- Chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Lemon juice: 3 tablespoons
- Dried oregano: 2 teaspoons
- Garlic: 2 cloves, minced
- Feta cheese: 4 ounces, crumbled
- Cucumber: 1 medium, diced
- Cherry tomatoes: 1 pint, halved
Instructions
- Step 1: Marinate the chicken. In a bowl, combine the chicken cubes with olive oil, lemon juice, oregano, and minced garlic. Mix well and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 2: Cook the chicken. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until cooked through and lightly browned, stirring occasionally.
- Step 3: Prepare the bowl ingredients. While the chicken is cooking, prepare the other bowl components like dicing the cucumber and halving the cherry tomatoes.
- Step 4: Assemble the bowls. Divide cooked quinoa or rice (not listed above as ingredient, assume cooked) among bowls. Top with the cooked chicken, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
- Step 5: Serve. Serve immediately and enjoy the flavor-packed Greek chicken bowls. Optionally, drizzle with a prepared tzatziki sauce (not listed above as an ingredient).
Notes
- Store leftover components separately in airtight containers in the fridge for up to 3 days to prevent the bowls from becoming soggy.
- Gently reheat the chicken in a skillet with a splash of water or broth to keep it moist.
- For a complete meal, add a dollop of hummus and some warm pita bread to your bowl!
- For extra flavor, try adding a pinch of red pepper flakes to the chicken marinade for a little kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American