Greek Chicken Bowls with Crunchy Cucumber and Creamy Feta
By Emma Collins
Prep
10 min
Cook
8 min
Total
18 min
Servings
4
Level
Easy
Prepare four servings of Greek chicken bowl dishes by cooking the meat and chopping other ingredients in advance. Combine ingredients at mealtime. Other ingredients for Greek chicken bowls include oregano-seasoned chicken, cucumber, tomato, olive, and feta cheese over quinoa or rice.
Olive oil provides a pan-fried taste to diced chicken. Garlic powder, oregano, salt, and pepper provide additional flavors in a short amount of time. Other salad ingredients include quinoa or rice and diced cucumber, cherry tomatoes, red onion, feta cheese, and olives. Lemon juice is added to the salad after the chicken to provide lemon flavor without affecting other ingredients or portion sizes.
Check for color cues while the chicken cooks. Serve the chicken and vegetables separately on a serving plate so that the vegetables are visible and well mixed. Hints that the food has been mishandled include clumps of feta cheese mixed with the grains. Overcooked diced chicken is dry, and overhandling of other ingredients, including tomatoes and feta cheese, can cause damage.
Serve the bowls warm or at room temperature with parsley. Other serving suggestions from the article include warm pita bread, tzatziki sauce, green salad, and roasted vegetables. If you plan to serve the bowls for lunch, consider leaving out the parsley to pack leftovers in an airtight container for future meals. The cucumber will break down some over time.
Why this recipe works
- A four-serving recipe can be useful for weeknight dinners because you can use one prepared meat-based chicken recipe as a main dish with quinoa or other grains without further cooking.
- Prepared chicken and chopped vegetables can be stored separately to assemble salad bowls immediately before serving to keep cucumber crunch.
- Leftovers can be a lunch idea because the finished mixture can be packed in an airtight container for lunch, and feta cheese and olives with lemon juice add different flavors to a lunch.
- Quinoa or rice are good grains to serve with the chicken and vegetables. You can use the same chicken and vegetable dish for different meals with grains you have available.
- Cooking warm or at room temperature reduces work and preparation time later by eliminating the need for side dishes or other stove-top cooking when serving the main dish.
- Parsley is served as a garnish over other dishes to add color and interest without adding other flavors to the chicken and other main ingredients.
Ingredients
- •1 lb chicken breast (diced)
- •2 tbsp olive oil
- •1 tsp garlic powder
- •1 tsp oregano
- •salt (to taste)
- •pepper (to taste)
- •1 cup cooked quinoa or rice
- •1 cucumber (diced)
- •1 cup cherry tomatoes (halved)
- •½ red onion (diced)
- •1 cup feta cheese (crumbled)
- •¼ cup olives (sliced)
- •2 tbsp fresh lemon juice
- •fresh parsley (for garnish)
Instructions
- 1
Heat olive oil in a skillet over medium heat.
- 2
Add the diced chicken breast and season with garlic powder, oregano, salt, and pepper.
- 3
Cook until the chicken is cooked through, about 6-8 minutes.
- 4
In a large bowl, combine cooked quinoa or rice, diced cucumber, halved cherry tomatoes, diced red onion, crumbled feta cheese, and sliced olives.
- 5
Add the cooked chicken to the bowl and drizzle with fresh lemon juice.
- 6
Gently toss everything together until well combined and evenly distributed.
- 7
Serve warm or at room temperature, garnished with fresh parsley.
FAQ
Nutrition (per serving)
Calories
450
Protein
30g
Fat
20g
Carbs
36g
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