Description
Fresh and vibrant Greek Chicken Bowls packed with succulent chicken, crisp vegetables, and tangy feta, perfect for any occasion.
Ingredients
Scale
- 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