Description
A vibrant, nutritious meal featuring seasoned grilled chicken, fresh veggies, and feta cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your grill or skillet over medium-high heat.
- Mix together the olive oil, garlic powder, oregano, salt, and pepper in a bowl.
- Coat the chicken breasts with the marinade.
- Cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F.
- Remove the chicken from the grill and let it rest for a few minutes.
- Layer the choice of quinoa or brown rice in serving bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
- Garnish with freshly chopped parsley and serve with lemon wedges.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days. Can freeze cooked chicken for 2-3 months. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Greek chicken bowls, high protein recipe, quick dinner, healthy meal prep, Mediterranean food