Greek Chicken Bowls with Lemon Herb Chicken and Fresh Vegetables
Juicy lemon herb chicken served with fresh vegetables and grains creates a vibrant Greek-inspired bowl that’s perfect for a balanced dinner.
Equipment
- Large skillet or grill pan
- Mixing bowls
- Knife
- Measuring spoons
- Tongs
Ingredients
- 4 boneless skinless chicken breasts
- Salt
- Black pepper
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/3 cup kalamata olives sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion thinly sliced
- 2 tablespoons chopped parsley
Optional
- tzatziki for serving
Instructions
- In a bowl, whisk olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
- Coat the chicken evenly and let it marinate for at least 10 minutes.
- Heat a skillet or grill pan over medium-high heat.
- Cook the chicken for about 5–6 minutes per side until golden and cooked to 165°F internally.
- Allow the chicken to rest, then slice into strips.
- Divide the rice or quinoa among serving bowls.
- Top with sliced chicken, tomatoes, cucumber, olives, red onion, and feta.
- Finish with parsley and add tzatziki if desired before serving.
Notes & Wine Advice
Notes
For deeper flavor, marinate the chicken for up to one hour if time allows. If preparing ahead, store the components separately to keep the vegetables crisp. Quinoa can be substituted for rice to increase protein while maintaining a light texture.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the lemon and herbs, while a dry Assyrtiko offers a classic Greek option that enhances the fresh, vibrant flavors of the bowl.Nutrition values
Calories: 490 kcal | Carbohydrates: 28 g | Protein: 43 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 630 mg | Sugar: 4 g