Description
This Greek Chicken Bowl recipe combines tender, juicy chicken marinated in a blend of lemon juice, olive oil, and oregano with fresh, crisp vegetables and classic Greek toppings like feta cheese and Kalamata olives. Perfect for a quick, nutritious meal, this dish offers a vibrant Mediterranean flavor in about 30 minutes.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 cup romaine lettuce, chopped
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives
For the Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the Chicken: In a medium bowl, combine 1/4 cup olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Add the thinly sliced chicken breasts and toss to coat. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Set aside.
- Cook the Chicken: Heat a stovetop skillet over medium-high heat. Add the marinated chicken slices and cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and slightly browned.
- Assemble the Bowls: Divide the chopped romaine lettuce evenly among four bowls. Top each with cooked chicken, diced cucumber, red onion slices, crumbled feta cheese, and Kalamata olives.
- Add Dressing and Serve: Drizzle the prepared dressing over each bowl just before serving. Toss lightly if desired, and enjoy your flavorful Greek Chicken Bowls.
Notes
- For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
- You can grill the chicken instead of cooking it on the stovetop for a smoky taste.
- Substitute romaine lettuce with mixed greens or baby spinach if preferred.
- Use gluten-free ingredients to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 2 days but add dressing just before serving to keep greens fresh.
