Greek Chicken Bowls – Indulge in the vibrant flavors of the Mediterranean with our irresistible Greek Chicken Bowls. This recipe combines tender marinated chicken, refreshing cucumber salad, and fluffy rice, creating a harmonious blend of textures and tastes. With zesty lemon, fragrant herbs, tangy feta cheese, and the crunch of fresh vegetables, these bowls are a true delight for your palate. Whether you’re seeking a satisfying weeknight dinner or a meal prep option for busy days, these Greek Chicken Bowls are sure to impress.
Picture this: the aroma of Greek spices filling the air as you prepare a delightful meal for your loved ones. In my household, these Greek Chicken Bowls have become a cherished favorite. Every time I serve them, my husband’s eyes light up with anticipation, and my little family gathers eagerly around the table. The succulent chicken, marinated to perfection, is always the star of the show, while the vibrant cucumber salad adds a refreshing twist. It has become a tradition that we look forward to, savoring each bite and creating cherished memories together.
Why This Recipe Is a Must-Try?
- Bursting with Mediterranean Flavors: Immerse yourself in the enticing flavors of Greece with every mouthful. From the zing of lemon juice to the earthiness of oregano, garlic, and thyme, each ingredient harmonizes to transport you to the sun-drenched shores of the Mediterranean.
- Fresh and Wholesome Ingredients: We prioritize quality ingredients to ensure a truly authentic and nutritious experience. Crisp cucumbers, juicy tomatoes, briny kalamata olives, and tangy feta cheese combine to create a Greek cucumber salad that’s bursting with vibrant flavors and textures.
- Versatile Meal Prep Option: These Greek Chicken Bowls are not only perfect for immediate consumption but also excel as a meal prep solution. Prepare a batch in advance by storing the chicken and rice separately from the cucumber salad, allowing you to enjoy fresh, satisfying meals throughout the week.
Ingredients:
- 1-1/2 pounds (680g) fresh chicken breast, sliced in half to ensure tenderness
- 3 tbsp. lemon juice (juice of one lemon)
- 1 tbsp. white wine vinegar
- 2 tbsp. oregano
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1 tsp kosher salt (use half if not using Kosher Salt)
- 1/2 tsp black pepper
- 2 tsp olive oil (for cooking)
- 2 cups (300g) chopped cucumber (English cucumber or baby cucumbers)
- 4 Roma tomatoes, flesh removed, chopped
- 23 Kalamata olives, sliced in half (black olives will work too)
- 1/4 small red onion, diced small
- 1/2 cup crumbled feta cheese
- 1 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp dried dill weed
- 1 tsp Kosher salt (salt to taste if not using Kosher Salt)
- Pepper to taste
- 2 cups cooked white rice, salted and peppered to taste
Directions:
Greek Chicken & Marinade:
In a large zip lock bag, combine the raw chicken with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Massage the marinade into the chicken breasts, ensuring they are well-coated.
Seal the bag and refrigerate for at least 30 minutes, up to 8 hours. The longer the chicken marinates, the more flavorful it becomes.
When ready to cook, remove the chicken from the marinade and discard any excess marinade. Pat the chicken breasts with a paper towel to remove excess moisture.
Heat a large skillet over medium heat and drizzle 1 tsp of olive oil. Cook the chicken for approximately 4-5 minutes on each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
Remove the chicken from the pan and let it rest for 8-10 minutes. Slice the chicken into strips.
Greek Cucumber Salad:
In a bowl, combine the chopped cucumber, tomatoes, Kalamata olives, red onion, crumbled feta cheese, olive oil, white wine vinegar, dried oregano, garlic powder, dried dill weed, Kosher salt, and pepper. Mix well to ensure all the ingredients are evenly coated.
Greek Chicken Bowls:
If serving immediately, assemble each bowl with 1/2 cup of cooked rice, 3/4 cup of Greek cucumber salad, and 4 ounces of diced chicken. Feel free to sprinkle extra feta cheese on top if desired.
For meal prep, store the chicken and rice separately from the cucumber salad in airtight containers. Combine the components when ready to eat for a fresh and satisfying meal.
Notes:
- To enhance the flavors, you can marinate the chicken for an extended period, up to 8 hours, in the refrigerator.
- Experiment with different types of cucumbers, such as English or baby cucumbers, to find your preferred texture and taste.
- If you prefer a warm cucumber salad, lightly sauté the cucumber and tomato mixture before assembling the bowls.
- Customize your Greek Chicken Bowls by adding other toppings like tzatziki sauce, hummus, or fresh herbs like mint or parsley.
Indulge in the tantalizing flavors of the Mediterranean with our irresistible Greek Chicken Bowls. From the moment you take your first bite, you’ll be transported to the sun-soaked shores of Greece, savoring the harmonious blend of zesty marinated chicken, refreshing cucumber salad, and fluffy rice. These bowls are not only a feast for the taste buds but also a testament to the joy of sharing a delicious meal with loved ones.
Whether you’re seeking a flavorful weeknight dinner or a convenient meal prep option, these Greek Chicken Bowls are a winning choice. The tender chicken, infused with the vibrant marinade, and the crisp, vibrant cucumber salad create a symphony of textures and flavors that will leave you craving more.
Gather your family or friends around the table and let the magic of the Greek cuisine unfold. Create lasting memories as you embark on a culinary adventure, immersing yourselves in the vibrant and wholesome ingredients that make these bowls so special.
So why wait? Embrace the allure of the Mediterranean and treat yourself to these Crave-Worthy Greek Chicken Bowls. Experience the joy of savoring every bite, and let the flavors transport you to a place where good food brings people together. Bon appétit!
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Keep in mind that the cooking time may vary, so ensure that the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) to ensure safe consumption.
Can I make the Greek cucumber salad ahead of time?
Absolutely! The cucumber salad can be prepared in advance and stored in the refrigerator for up to 2 days. Just be sure to give it a good mix before serving to redistribute the flavors.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice if you prefer. Adjust the cooking time according to the instructions on the rice packaging.
Can I omit the feta cheese for a dairy-free version?
If you’re looking for a dairy-free option, feel free to omit the feta cheese or substitute it with a dairy-free alternative, such as crumbled tofu or a dairy-free cheese substitute.
Greek Chicken Bowls
Ingredients
- 1-1/2 pounds 680g fresh chicken breast, sliced in half to ensure tenderness
- 3 tbsp. lemon juice juice of one lemon
- 1 tbsp. white wine vinegar
- 2 tbsp. oregano
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1 tsp kosher salt use half if not using Kosher Salt
- 1/2 tsp black pepper
- 2 tsp olive oil for cooking
- 2 cups 300g chopped cucumber (English cucumber or baby cucumbers)
- 4 Roma tomatoes flesh removed, chopped
- 23 Kalamata olives sliced in half (black olives will work too)
- 1/4 small red onion diced small
- 1/2 cup crumbled feta cheese
- 1 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp dried dill weed
- 1 tsp Kosher salt salt to taste if not using Kosher Salt
- Pepper to taste
- 2 cups cooked white rice salted and peppered to taste
Instructions
Greek Chicken & Marinade:
- In a large zip lock bag, combine the raw chicken with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Massage the marinade into the chicken breasts, ensuring they are well-coated.
- Seal the bag and refrigerate for at least 30 minutes, up to 8 hours. The longer the chicken marinates, the more flavorful it becomes.
- When ready to cook, remove the chicken from the marinade and discard any excess marinade. Pat the chicken breasts with a paper towel to remove excess moisture.
- Heat a large skillet over medium heat and drizzle 1 tsp of olive oil. Cook the chicken for approximately 4-5 minutes on each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
- Remove the chicken from the pan and let it rest for 8-10 minutes. Slice the chicken into strips.
Greek Cucumber Salad:
- In a bowl, combine the chopped cucumber, tomatoes, Kalamata olives, red onion, crumbled feta cheese, olive oil, white wine vinegar, dried oregano, garlic powder, dried dill weed, Kosher salt, and pepper. Mix well to ensure all the ingredients are evenly coated.
Greek Chicken Bowls:
- If serving immediately, assemble each bowl with 1/2 cup of cooked rice, 3/4 cup of Greek cucumber salad, and 4 ounces of diced chicken. Feel free to sprinkle extra feta cheese on top if desired.
- For meal prep, store the chicken and rice separately from the cucumber salad in airtight containers. Combine the components when ready to eat for a fresh and satisfying meal.
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