As the sun sets over the Mediterranean, the scent of grilled chicken and fresh herbs transports me to the rolling hills of Greece. It’s a sensory experience that never fails to put me at ease. There’s something special about gathering around the table with loved ones, surrounded by the warmth of good food and good company. This recipe for Greek Chicken Bowls is one of my favorites – it’s a hearty, healthy, and ridiculously delicious way to bring a taste of the Mediterranean to your table. If you’re looking for more high-protein, prep-orientated recipes, be sure to check out our Greek Chicken Prep Bowls.
Recipe Courtesy of Our Kitchen
GREEK CHICKEN BOWLS – Healthy & Nutritious
★★★★★ (55 Reviews)
Ingredients
4 boneless, skinless chicken breasts
1/4 cup olive oil
2 cloves garlic, minced
1 cup mixed bell peppers (any color)
2 cups cooked quinoa
1 cup crumbled feta cheese
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Directions
1
In a large bowl, whisk together olive oil, garlic, lemon zest, and oregano. Add the chicken breasts and marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
2
Preheat the grill to medium-high heat. Remove the chicken from the marinade and season with salt and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through.
3
Meanwhile, cook the quinoa according to package instructions. Fluff with a fork and set aside.
4
In a large skillet, sauté the mixed bell peppers over medium heat until tender. Season with salt and pepper to taste.
5
To assemble the bowls, place a scoop of cooked quinoa on each plate, followed by a chicken breast, a spoonful of sautéed peppers, and a sprinkle of feta cheese.
