Name: Greek Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1/4 cup olive oil; Zest of 1 small lemon; 1/4 cup fresh lemon juice; 1 tablespoon Dijon mustard; 4 garlic cloves, minced; 1 1/2 teaspoons dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 pounds boneless, skinless chicken breasts; 6 cups shredded romaine lettuce or baby spinach; 2 cups cooked white or brown rice; 1 cup cherry tomatoes, halved; 1 cup English cucumber, chopped; 1/2 cup thinly sliced red onion; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta cheese; 1 cup tzatziki or hummus; Fresh parsley or dill for garnish

Description

A vibrant and nutrient-dense meal featuring tender, citrus-marinated grilled chicken breast served over fluffy rice and a colorful array of crisp vegetables. This Mediterranean-inspired dish combines the zesty brightness of lemon and oregano with the creamy, salty goodness of feta cheese and savory Kalamata olives. It is an ideal, easy-to-prepare lunch or dinner that satisfies with balanced textures and fresh, bold flavors in every single bite.

Ingredients

1/4 cup olive oil
Zest of 1 small lemon
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts
6 cups shredded romaine lettuce or baby spinach
2 cups cooked white or brown rice
1 cup cherry tomatoes, halved
1 cup English cucumber, chopped
1/2 cup thinly sliced red onion
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta cheese
1 cup tzatziki or hummus
Fresh parsley or dill for garnish

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Instructions

In a large glass bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, garlic, oregano, basil, salt, and pepper.
Pound the chicken breasts to an even thickness using a meat mallet, then add to the marinade and refrigerate for at least 30 minutes.
Preheat a grill pan or outdoor grill to medium-high heat.
Cook the chicken until golden brown and cooked through, about 5-6 minutes per side.
Remove chicken from heat and let it rest for 5 minutes before slicing into strips.
Divide the lettuce, cooked rice, tomatoes, cucumber, red onion, and olives into individual serving bowls.
Top each bowl with sliced chicken, crumbled feta, and a generous dollop of tzatziki or hummus.
Garnish with fresh herbs and serve immediately.

Notes

Marinate the chicken for up to 4 hours in the refrigerator for deeper flavor penetration. Use leftover cooked quinoa or cauliflower rice as low-carb alternatives to white or brown rice. Store ingredients separately in airtight containers for optimal freshness when meal prepping.

Prep Time: 15
Cook Time: 15
Category: Dinner
Method: Grilling
Cuisine: Greek