Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Olive oil: 2 tablespoons
- Lemon juice: 3 tablespoons
- Dried oregano: 2 teaspoons
- Garlic: 3 cloves, minced
- Cherry tomatoes: 1 pint, halved
- Cucumber: 1, peeled, seeded, and diced
- Feta cheese: 4 ounces, crumbled
Instructions
- Step 1: Prepare the chicken marinade: In a bowl, whisk together olive oil, lemon juice, oregano, and minced garlic. Add chicken breasts to the bowl, ensuring they are coated well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Cook the chicken: Heat a grill or large skillet over medium-high heat. Remove chicken from the marinade and discard the marinade. Grill or pan-fry the chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Step 3: Prepare the Greek salad: While the chicken is cooking, combine the halved cherry tomatoes and diced cucumber in a bowl.
- Step 4: Slice the chicken: Once the chicken is cooked, let it rest for a few minutes, then slice it into bite-sized pieces.
- Step 5: Assemble the bowls: Divide cooked quinoa or rice (optional, not listed in ingredients but recommended) among bowls. Top with sliced chicken, Greek salad, and crumbled feta cheese. Serve immediately.
Notes
- For optimal flavor, marinate the chicken up to 4 hours, but no longer, as the lemon juice can toughen the meat.
- Reheat leftover chicken separately to prevent the salad ingredients from wilting.
- Try adding a dollop of tzatziki sauce to each bowl for extra creaminess and a burst of fresh flavor.
- To prevent soggy bowls, lightly salt the cucumber and let it sit for 10 minutes before draining excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American