Description
These Mediterranean Chicken Bowls are a flavorful and nutritious meal featuring marinated and pan-seared chicken breast served over a bed of cooked rice or quinoa, complemented with fresh vegetables, crumbled feta cheese, and creamy tzatziki sauce. Perfect for a wholesome lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Bowls
- 1 cup cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ½ cup tzatziki sauce
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper. Add the chicken breasts and coat them thoroughly with the marinade. Let the chicken marinate for at least 30 minutes or, for more flavor, overnight in the refrigerator.
- Cook the Chicken: Heat a skillet over medium heat. Place the marinated chicken breasts in the skillet and cook for about 5–6 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from heat and allow it to rest for a few minutes before slicing.
- Assemble Bowls: Divide the cooked rice or quinoa evenly into serving bowls. Arrange sliced chicken breasts on top, then add halved cherry tomatoes, diced cucumber, and thinly sliced red onion evenly across the bowls. Sprinkle crumbled feta cheese over the contents for added creaminess and flavor.
- Add Sauce & Garnish: Drizzle each bowl generously with creamy tzatziki sauce. Finish by garnishing with freshly chopped parsley, adding a vibrant, fresh touch.
- Serve: Serve the Mediterranean Chicken Bowls immediately to enjoy the fresh and bold flavors at their best.
Notes
- Marinate the chicken overnight for deeper, more intense flavors.
- You can substitute rice or quinoa with couscous or bulgur wheat if preferred.
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- Tzatziki sauce can be store-bought or homemade for a fresher taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
