Quick Greek Chicken Bowls (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 pound chicken breast (about four fillets)
02 -
3 tablespoons olive oil
03 -
Juice and zest of 1 lemon
04 -
2 cloves garlic, minced
05 -
1 teaspoon oregano
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon pepper
→ Bowl Components
08 -
2 cups cooked couscous
09 -
1 cup cherry tomatoes, halved
10 -
1 Persian cucumber, sliced
11 -
1/4 cup crumbled Greek Feta
12 -
1/4 cup Kalamata olives, pitted
13 -
1/4 cup garlic yogurt sauce
# Instructions:
01 -
Mix olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper in a bowl. Add the chicken breast fillets and coat thoroughly. Let marinate in the refrigerator for at least 10 minutes.
02 -
Heat your grill or skillet to medium-high heat and brush with a little oil. Cook the marinated chicken for 3-4 minutes on each side until fully cooked through with no pink remaining.
03 -
Remove the chicken from heat and let it rest for 5 minutes before slicing into strips. This helps keep the meat juicy.
04 -
Start with a base of warm couscous in each bowl. Arrange the sliced chicken, halved cherry tomatoes, cucumber slices, crumbled feta, and pitted Kalamata olives around the bowl. Finish with a generous drizzle of garlic yogurt sauce and sprinkle with fresh dill if desired.
# Notes:
01 -
These Mediterranean-inspired bowls are perfect for meal prep and can be customized with your favorite toppings.
02 -
For a lower-carb option, substitute the couscous with cauliflower rice.
03 -
The chicken can also be cooked in an air fryer at 380°F for about 12 minutes, flipping halfway through.