Fresh and Flavorful Bowl Recipe
Indulge in a vibrant and delicious dish with these Greek Chicken Bowls! Packed with fresh ingredients and inspired by Mediterranean flavors, this bowl is not only healthy but also easy to prepare. Using succulent chicken, crisp vegetables, and tangy feta, this meal is perfect for any occasion, whether it’s a quick weeknight dinner or a fun gathering with friends. With a beautiful presentation and a burst of flavors, you’re sure to impress your family and guests alike. Dive into this mouthwatering recipe that will transport you straight to Greece!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
📝 Ingredients List
- 1 lb chicken thighs, boneless and skinless
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking dish (if applicable)
Step-by-Step Beginner-Friendly Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and oregano. 🎉
- Cook the Chicken: Heat a large skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Dice the Chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, dice it into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, bell pepper, olives, and feta cheese.
- Prepare Dressing: In a small bowl, whisk together olive oil and red wine vinegar. Pour over the quinoa mixture and toss well to combine.
- Assemble the Bowls: Divide the quinoa mixture among four plates, topping each with diced chicken. Garnish with fresh parsley if desired. 🍽️
- Serve & Enjoy: Enjoy your flavorful Greek Chicken Bowls right away while fresh! 🤗
💡 Pro Tips Section
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Feel free to swap out the vegetables with what you have on hand, like spinach or arugula.
- Meal Prep: Make a larger batch of quinoa and chicken ahead of time, then assemble fresh bowls throughout the week!
- Serving Ideas: Serve with pita bread or tzatziki sauce for an extra touch.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|—–|——-|——-|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
1. Can I use different proteins?
Yes! You can substitute the chicken with beef or turkey based on your preference.
2. How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the chicken and add more vegetables or chickpeas for protein.
3. Can I prepare this dish in advance?
Absolutely! You can cook the chicken and prepare the quinoa ahead of time and assemble the bowls before serving.
4. What’s a good way to store leftovers?
Store leftovers in airtight containers in the fridge for easy reheating. It’s best consumed within 3 days.
Greek Chicken Bowls
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
Fresh and vibrant Greek Chicken Bowls packed with succulent chicken, crisp vegetables, and tangy feta, perfect for any occasion.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 bell pepper, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken thighs with salt, pepper, and oregano.
- Heat a large skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes before dicing it into bite-sized pieces.
- In a large mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, bell pepper, olives, and feta cheese.
- In a small bowl, whisk together olive oil and red wine vinegar. Pour over the quinoa mixture and toss well to combine.
- Divide the quinoa mixture among four plates, topping each with diced chicken. Garnish with fresh parsley if desired.
- Enjoy your flavorful Greek Chicken Bowls right away while fresh!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Feel free to substitute vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg









