Description
Greek Chicken Bowls combining tender marinated chicken thighs with crisp cucumbers, cherry tomatoes, red onion, Kalamata olives, and plant-based feta over a bed of fluffy quinoa or brown rice. Bursting with Mediterranean flavors from lemon, garlic, oregano, fresh parsley, and dill, this quick and nutritious meal is perfect for lunch or dinner with bright, customizable ingredients.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 3 tbsp extra virgin olive oil (natural)
- 2 tbsp lemon juice (natural)
- 3 garlic cloves, minced
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 1 tsp sea salt
Veggies and Toppings
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ½ cup plant-based feta, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Grains
- 1 cup cooked quinoa or brown rice
Optional
- 1 tsp natural gelling agent (for dressings or sauces)
Instructions
- Prepare the Marinade: In a bowl, whisk together extra virgin olive oil (natural), lemon juice (natural), minced garlic, vegetarian Worcestershire sauce (natural), dried oregano, sea salt, and ground black pepper until well combined to create a bright, savory marinade.
- Marinate the Chicken: Place the chicken thighs in the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes to allow flavors to infuse the meat deeply.
- Cook the Chicken: Heat a skillet over medium heat and add a little extra virgin olive oil (natural). Cook the marinated chicken thighs about 6-7 minutes per side, until golden brown and cooked through with a caramelized exterior.
- Prepare the Veggies and Grains: While the chicken cooks, chop cucumbers, cherry tomatoes, red onion, parsley, and dill. Cook quinoa or brown rice according to package instructions until fluffy and tender.
- Assemble the Bowls: Layer the cooked grains at the bottom of bowls. Top with sliced chicken, fresh chopped veggies, Kalamata olives, and crumbled plant-based feta. Drizzle with a simple lemon juice (natural) and extra virgin olive oil (natural) dressing or your favorite dressing made with natural gelling agent.
Notes
- Marinate the chicken for several hours if possible to deepen flavor and tenderness.
- Add fresh herbs at the last minute to preserve their bright aroma and color.
- Drain diced cucumbers and tomatoes lightly to avoid soggy bowls.
- Toast quinoa or rice with garlic before cooking to add a nutty flavor.
- Make dressings ahead using natural gelling agent for creaminess and even coating.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Greek chicken bowls, Mediterranean chicken, plant-based feta, healthy bowls, quinoa bowl, easy dinner, gluten free
