Description
A delightful combination of grilled chicken, fresh vegetables, and feta cheese served on a bed of rice or quinoa.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 1/2 cup Kalamata olives
- Fresh parsley for garnish
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- Add the chicken breasts to the marinade, ensuring they are well-coated, and let them sit for at least 30 minutes.
- Grill or bake the marinated chicken until fully cooked, reaching an internal temperature of 165°F (75°C).
- Prepare your base of rice or quinoa in bowls.
- Once cooked, chop the grilled chicken into bite-sized pieces and layer it on top of the rice.
- Top your bowls with cherry tomatoes, cucumber, sliced red onion, feta cheese, and Kalamata olives.
- Garnish with fresh parsley and serve immediately.
Notes
Letting the chicken marinate longer enhances the flavor. Consider adding fresh herbs like dill or mint for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg