Overview
These Greek Chicken Bowls are bright, fresh, and easy. They make a quick lunch or a simple dinner. The bowls use rice or quinoa, grilled chicken, fresh vegetables, and feta.
introduction
This recipe mixes flavors that work well together: tender chicken, crisp veggies, salty feta, and a tangy sauce. It is quick to make and fills you up. If you like bowls with an easy sauce twist, try this Thai peanut chicken noodle bowls for another simple meal idea.
why make this recipe
- It cooks fast and uses simple ingredients.
- You can make it ahead and eat it all week.
- It tastes fresh and is healthy when you pick whole grains and lean chicken.
how to make Greek Chicken Bowls
Follow these steps to make the bowls. Keep everything simple and clean.
Ingredients :
- 2 cups cooked brown rice or quinoa
- 1 pound chicken breast, grilled and sliced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cup feta cheese, crumbled
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Directions :
- Cook the brown rice or quinoa according to package instructions and set aside.
- Grill the chicken breast until fully cooked, then slice it.
- In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and bell pepper.
- Drizzle with olive oil and season with salt and pepper, then toss to combine.
- To assemble the bowls, place a serving of rice or quinoa in each bowl, top with sliced chicken, the veggie mixture, and crumbled feta cheese.
- Garnish with fresh parsley and serve with homemade tzatziki sauce.
If you want a different chicken idea, try the simple Greek chicken meatballs with tzatziki for another flavor.
how to serve Greek Chicken Bowls
Serve warm or at room temperature. Add a scoop of tzatziki on the side or on top. Offer lemon wedges for extra brightness. These bowls also go well with a small side salad.
how to store Greek Chicken Bowls
Store bowls in airtight containers in the fridge for up to 3-4 days. Keep the tzatziki sauce separate in its own jar. For longer storage, freeze the cooked rice and cooked chicken (not the fresh veggies or feta). Thaw in the fridge before reheating.
tips to make Greek Chicken Bowls
- Use leftover grilled chicken to save time.
- Dry the vegetables well so the bowls do not get soggy.
- Season the chicken well with salt, pepper, and a bit of lemon before grilling.
- For more warm soup or bowl ideas, see this Greek chicken orzo soup with feta and tomatoes.
variation (if any)
- Swap chicken for grilled shrimp or lamb slices.
- Make it vegetarian: use roasted chickpeas or grilled tofu instead of chicken.
- Change the grain: try couscous or bulgur.
- Add olives or a few capers for extra briny flavor.
FAQs
Q: Can I use white rice instead of brown rice?
A: Yes. White rice works fine. Use what you like.
Q: Can I make this gluten free?
A: Yes. Use quinoa or rice and check your seasonings. The recipe is naturally gluten free.
Q: How long can I keep the assembled bowl?
A: Keep assembled bowls in the fridge up to 1 day for best texture. Keep sauce and feta separate if you want to store longer.
Conclusion
For another take on Greek Chicken Bowls and more ideas, visit Greek Chicken Bowls – Eat With Clarity.
Greek Chicken Bowls
Ingredients
Method
- Cook the brown rice or quinoa according to package instructions and set aside.
- Grill the chicken breast until fully cooked, then slice it.
- In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and bell pepper.
- Drizzle with olive oil and season with salt and pepper, then toss to combine.
- Place a serving of rice or quinoa in each bowl.
- Top with sliced chicken, the veggie mixture, and crumbled feta cheese.
- Garnish with fresh parsley and serve with homemade tzatziki sauce.