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- Chicken breast specifics: Use 1 pound of boneless, skinless chicken breasts. This keeps the meal healthy and tender. - Quinoa and vegetable broth: One cup of quinoa cooked in 2 cups of vegetable broth adds flavor and texture. - Fresh vegetables and toppings: Include a diced cucumber, 1 cup of halved cherry tomatoes, thinly sliced red onion, and Kalamata olives. Top it off with crumbled feta cheese and chopped parsley for color and taste. - Additional spices and herbs: You can add spices like cumin or smoked paprika for more flavor. - Alternative protein options: If you prefer, swap the chicken for salmon or tofu. - Dressings and sauces: Consider a drizzle of tzatziki or a balsamic glaze for extra zest. - Caloric content per serving: Each serving has about 450 calories, making it a balanced meal. - Macronutrient breakdown: The dish provides around 30g of protein, 40g of carbs, and 15g of fat. - Health benefits of the ingredients: This meal is rich in protein and fiber. The fresh veggies offer vitamins and antioxidants, promoting good health. For the complete recipe and detailed instructions, check the Full Recipe. - Ingredients for marination: - 2 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste To marinate the chicken, mix the olive oil, oregano, garlic powder, salt, and pepper in a bowl. Add the chicken breasts and coat them well. This step adds great flavor. Let the chicken marinate for at least 30 minutes. If you have more time, refrigerate it for up to 2 hours. This makes the chicken juicy and tasty. - Best practices for rinsing quinoa: - Rinse quinoa under cold water to remove bitterness. To cook the quinoa, rinse it well in a fine mesh strainer. This step gets rid of any bitter taste. In a medium pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Then, reduce the heat to low. Cover and simmer for about 15 minutes. Once the liquid is absorbed, fluff the quinoa with a fork. Set it aside to cool. - Equipment needed for cooking: - Grill or stovetop grill pan Preheat your grill or stovetop grill pan over medium heat. Place the marinated chicken on the grill. Cook it for 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F (75°C). A meat thermometer helps with this. After grilling, let the chicken rest for 5 minutes before slicing. This keeps it moist. - Layering ingredients for best presentation: - Start with quinoa, then add chicken and veggies. To assemble the bowls, place a layer of cooked quinoa in each serving bowl. Next, add sliced chicken on top. Then, add diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives. Finally, sprinkle crumbled feta cheese on top. - Serving suggestions: Drizzle fresh lemon juice over each bowl. You can also add red wine vinegar for extra flavor. Finish with chopped parsley for a fresh touch. Serve with lemon wedges and a sprig of parsley on the side for a beautiful presentation. For more flavor, consider a scoop of tzatziki sauce on top. Check out the Full Recipe for all the steps! To avoid dry chicken, marinate it well. Use olive oil, oregano, and garlic powder. Let the chicken sit for at least 30 minutes. This helps it soak up flavors and stay moist. Cook it on medium heat. This keeps it juicy and tender. Aim for an internal temperature of 165°F (75°C). For fluffy quinoa, rinse it before cooking. This removes bitter saponins. Use vegetable broth for extra flavor. Bring it to a boil and then reduce the heat. Simmer it for about 15 minutes. Fluff it with a fork after cooking. This adds air and keeps it light. Make-ahead suggestions include cooking chicken and quinoa in advance. Store them in separate containers. You can also chop veggies ahead of time. Keep them fresh in the fridge until ready to serve. This saves time on busy days. For storage tips on leftovers, let the bowls cool first. Transfer them to airtight containers. They can last in the fridge for up to three days. When reheating, add a splash of water to keep the quinoa moist. For an attractive presentation, layer the ingredients neatly in the bowl. Start with quinoa, then add chicken and veggies. Use bright colors to make the bowl pop. Garnish with parsley and lemon wedges. These details make your dish look inviting. Pairing options include serving with tzatziki sauce. This adds creaminess and flavor. You can also enjoy it with a light, crisp white wine. This complements the dish well and enhances the meal experience. For the full recipe, you can refer back to the main recipe section. {{image_2}} You can switch the chicken for other proteins. Salmon, shrimp, or tofu work well. Each option gives a new taste and texture. - Salmon: Grill it with lemon juice for a fresh flavor. - Shrimp: Sauté quickly with garlic for a seafood twist. - Tofu: Marinate and grill for a tasty plant-based choice. For vegetarian needs, use chickpeas or lentils. They add protein and fiber. Spices can change the taste of your bowl. Add paprika for heat or cinnamon for sweetness. - For heat: Try cayenne pepper or red pepper flakes. - For sweetness: Use a dash of honey or cinnamon. You can also use seasonal veggies to keep it fresh. In summer, add zucchini or bell peppers. In winter, try roasted root vegetables. Quinoa is great, but you can swap it out. Rice or couscous are tasty options too. - Rice: Use brown or white rice for a filling base. - Couscous: It cooks quickly and has a nice texture. If you need gluten-free options, try cauliflower rice or lentils. They keep your bowl healthy and satisfying. For the full recipe, check out the complete guide on Greek Chicken Bowls! Greek chicken bowls can last in the fridge for up to four days. To keep them fresh, store the ingredients separately. This way, the flavors stay bright, and the textures remain nice. Place the cooked quinoa in one container and the chicken in another. Keep the veggies in a third container. This method helps maintain crispness and flavor. You can freeze the components of your Greek chicken bowls. First, cool the chicken and quinoa completely. Then, divide them into portions. Use airtight bags or containers for the best results. The chicken and quinoa will last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. To reheat, simply use the microwave or stovetop. To heat your bowls while keeping the texture, use the stovetop. Gently warm the chicken and quinoa in a pan over low heat. Stir frequently to avoid burning. If you use a microwave, cover the bowl with a damp paper towel. This helps keep moisture in. To prevent sogginess, avoid reheating the fresh veggies. Add them in after reheating to keep them crunchy and fresh. To cook quinoa, rinse it well in cold water. This removes any bitter taste. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring the broth to a boil, then add the quinoa. Reduce heat, cover, and simmer for about 15 minutes. Once the liquid is absorbed, fluff it with a fork. This method gives you a light, fluffy texture. Yes, you can use frozen chicken! Thaw the chicken in the fridge overnight for best results. If you need it faster, place the chicken in a sealed bag and submerge it in cold water. After thawing, marinate it as you would fresh chicken. This ensures even flavor and cooking. To add spice, try mixing in a pinch of cayenne pepper or red pepper flakes with the marinade. You could also add diced jalapeños or hot sauce to the bowls. For a smoky flavor, consider using smoked paprika. Adjust the heat to your taste! This article covered how to make delicious Greek chicken bowls. We looked at key ingredients like chicken, quinoa, and fresh veggies. I shared easy steps for marinating, cooking, and assembling the bowls. We discussed tips for storage and meal prep. For your next meal, be creative with flavors and ingredients. Explore different proteins and bases. Enjoy the health benefits while making it your own. These bowls are fun and tasty for everyone.

Greek Chicken Bowls

Indulge in the flavors of the Mediterranean with these delightful Greek Chicken Bowls! This easy recipe features marinated chicken, fluffy quinoa, fresh veggies, and crumbled feta, perfect for a healthy meal. Packed with taste and nutrition, these bowls are a hit for family dinners or meal prep. Discover the full recipe now and add a touch of Greece to your table! Click through to explore these tasty Greek Chicken Bowls!
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Ingredients
  

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 lemon

1 tablespoon red wine vinegar (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes or refrigerate for up to 2 hours.

    Cook the Quinoa: In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Preheat a grill or stovetop grill pan over medium heat. Add the marinated chicken and cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.

        Assemble the Bowls: In serving bowls, layer the cooked quinoa, followed by sliced chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.

          Dress the Bowls: Drizzle fresh lemon juice and red wine vinegar (if using) over each bowl. Sprinkle with chopped parsley for freshness.

            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

              - Presentation Tips: Serve the bowls with lemon wedges on the side and a sprig of parsley for garnish. You can also add a scoop of tzatziki sauce on top for extra flavor!