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In recent years, the demand for healthy meal options has surged as more individuals embrace wellness-focused lifestyles. With the rise of meal prepping and healthier eating habits, home cooks are continuously seeking delicious yet nutritious recipes that cater to their dietary needs. One cuisine that stands out in this realm is Greek cuisine, renowned for its emphasis on fresh, high-quality ingredients and vibrant flavors.

Easy Healthy Greek Chicken Bowls

Looking for a delicious and nutritious meal? Try these Easy Healthy Greek Chicken Bowls! Packed with lean grilled chicken, fluffy quinoa, and fresh veggies like cherry tomatoes and cucumber, this recipe is both flavorful and satisfying. Finished with tangy feta cheese and Kalamata olives, it's perfect for meal prep or a quick weeknight dinner. Serve with lemon wedges for a burst of freshness. Enjoy a taste of the Mediterranean in your kitchen!
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Ingredients
  

1 lb chicken breast, boneless and skinless

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup quinoa, rinsed and drained

2 cups water or low-sodium chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup bell pepper, diced

1/2 red onion, thinly sliced

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

    Cook the Quinoa: In a medium pot, add the quinoa and water (or chicken broth). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Once cooked, fluff with a fork and set aside.

      Grill or Bake the Chicken: Preheat your grill or oven (400°F/200°C). Cook the marinated chicken for 6-7 minutes on each side on the grill or bake for 20-25 minutes until fully cooked and no longer pink in the center. Let it rest for a few minutes before slicing.

        Prepare the Vegetables: While the chicken is cooking, chop the vegetables (cherry tomatoes, cucumber, bell pepper, and red onion) and place them in a large bowl.

          Assemble the Bowls: In each serving bowl, add a portion of quinoa, followed by sliced grilled chicken. Top with the fresh vegetables, crumbled feta cheese, and Kalamata olives.

            Garnish and Serve: Sprinkle fresh parsley over the bowls and serve with lemon wedges on the side to squeeze over the top for extra flavor.

              Prep Time: 15 mins | Total Time: 1 hr | Servings: 4