Description
This Greek chicken bowl recipe features juicy grilled chicken marinated in a flavorful blend of red wine vinegar, garlic, herbs, and lemon. Paired with a base of cooked quinoa (or your choice of grain), roasted vegetables, fresh cucumbers, grape tomatoes, roasted chickpeas, and tangy feta cheese, this dish is finished with a creamy garlic yogurt sauce and fresh herbs for a vibrant, wholesome meal ready in just 25 minutes.
Ingredients
Marinade and Dressing
- 1/2 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3/4 cup olive oil
- Salt and pepper, to taste
Main Ingredients
- 1 lb chicken breast
- 1 cup cooked quinoa, orzo, rice, or couscous
- 1/4 cup sliced cucumbers
- 1/4 cup grape tomatoes, halved
- 1/4 cup roasted broccoli
- 1/4 cup roasted bell peppers
- 1/4 cup roasted chickpeas
- 2 tablespoons feta cheese
- Fresh mint, for garnish
Garlic Yogurt Sauce
- Ingredients as per step 5 (not listed explicitly but assumed to include yogurt, garlic, herbs, and seasoning)
Instructions
- Prepare the Marinade: Add red wine vinegar, minced garlic, dried basil, dried oregano, lemon juice, lemon zest, olive oil, salt, and pepper to a blender and blend until fully combined to create a vibrant marinade and dressing.
- Marinate the Chicken: Use half of the marinade to coat the chicken breasts thoroughly. Allow the chicken to marinate for at least one hour or up to overnight in the refrigerator for maximum flavor. Reserve the remaining marinade to use later as a dressing for the bowls.
- Grill the Chicken: Preheat your grill to medium heat. Grill the marinated chicken breasts until the internal temperature reaches 165°F (75°C), ensuring they are cooked through and juicy. Remove the chicken from the grill and let it rest for a few minutes to keep juices locked in.
- Cook the Base Grain: Cook your choice of quinoa, orzo, rice, or couscous according to the package instructions until fluffy and tender, then set aside.
- Make the Garlic Yogurt Sauce: In a bowl, combine yogurt with garlic and any additional herbs or seasonings to create a creamy, flavorful sauce to top the bowls. Whisk well to combine evenly.
- Assemble the Bowls: Start by adding a generous scoop of the cooked quinoa or preferred grain into each bowl. Top with grilled chicken slices, roasted broccoli, roasted bell peppers, roasted chickpeas, fresh sliced cucumbers, and halved grape tomatoes. Sprinkle crumbled feta and fresh mint leaves over the top.
- Add Sauce and Final Touches: Drizzle the reserved marinade as a dressing over the ingredients. Then spoon the garlic yogurt sauce onto each bowl for a rich, tangy finish. Garnish with additional fresh herbs as desired.
- Serve and Enjoy: Serve the vibrant Greek chicken bowls immediately for a flavorful and wholesome meal perfect for a quick lunch or dinner.
Notes
- Marinate chicken for at least one hour, but overnight marinading enhances flavor even more.
- You can substitute quinoa with orzo, rice, or couscous based on preference or availability.
- Roast vegetables and chickpeas ahead of time for quicker assembly.
- The garlic yogurt sauce ingredients are flexible; plain Greek yogurt mixed with garlic, lemon juice, and fresh herbs works great.
- Use fresh herbs like mint or parsley to brighten the final dish.
- Ensure chicken reaches 165°F internally to guarantee it is safely cooked.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
