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Greek Chicken Bowls

A colorful and healthy meal packed with fresh flavors, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons olive oil For marinating the chicken
  • 1 tablespoon lemon juice Freshly squeezed is best
  • 1 teaspoon oregano Dried oregano works well
  • to taste Salt
  • to taste Pepper
Main Ingredients
  • 1 lb chicken breast Boneless and skinless
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium red onion, sliced
  • 1 medium bell pepper, chopped Any color
  • 1 cup cooked quinoa or rice For serving
  • to taste Feta cheese, for garnish Optional topping
  • to taste Fresh parsley, for garnish Chopped

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together olive oil, lemon juice, oregano, salt, and pepper.
  3. Add chicken breasts and turn to coat them in the marinade.
  4. Place the marinated chicken on a baking sheet and surround it with cherry tomatoes, red onion, bell pepper, and cucumber.
Cooking
  1. Bake for 25-30 minutes or until chicken is cooked through.
  2. Once done, let the chicken rest, then slice it.
Serving
  1. Serve the chicken and vegetables over a bed of quinoa or rice.
  2. Garnish with feta cheese and fresh parsley before serving.

Notes

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or on the stove. Use fresh herbs for added flavor and try swapping quinoa for rice or couscous.