Name: Healthy Greek Chicken Bowl with Fresh Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 boneless skinless chicken breasts (about 450 g / 1 lb); 2 tablespoons olive oil (30 ml); 3 tablespoons lemon juice (45 ml); 3 garlic cloves, minced; 1 teaspoon dried oregano (5 g); 1/2 teaspoon paprika (2 g); 1/2 teaspoon black pepper (2 g); 1/2 teaspoon salt (3 g); 1 cup uncooked quinoa (185 g) or brown rice (200 g); 2 cups water (480 ml); 1/2 teaspoon salt (3 g); 1 cup cherry tomatoes, halved (150 g); 1 cucumber, diced (200 g); 1/4 red onion, thinly sliced (40 g); 1 cup shredded lettuce (50 g); 1/2 cup shredded carrots (60 g); 1 cup plain Greek yogurt (240 g); 1 tablespoon olive oil (15 ml); 1 tablespoon lemon juice (15 ml); 1 garlic clove, minced; 1 tablespoon chopped fresh dill (4 g); 1/4 teaspoon salt (1.5 g); 1/4 teaspoon black pepper (1 g); 1/4 cup crumbled feta cheese (40 g); 1/4 cup olives, sliced (35 g); 1 tablespoon chopped parsley (4 g)

Description

A vibrant Mediterranean-inspired bowl featuring grilled chicken, fresh vegetables, wholesome grains, and creamy yogurt sauce.

Ingredients

Scale

2 boneless skinless chicken breasts (about 450 g / 1 lb)
2 tablespoons olive oil (30 ml)
3 tablespoons lemon juice (45 ml)
3 garlic cloves, minced
1 teaspoon dried oregano (5 g)
1/2 teaspoon paprika (2 g)
1/2 teaspoon black pepper (2 g)
1/2 teaspoon salt (3 g)
1 cup uncooked quinoa (185 g) or brown rice (200 g)
2 cups water (480 ml)
1/2 teaspoon salt (3 g)
1 cup cherry tomatoes, halved (150 g)
1 cucumber, diced (200 g)
1/4 red onion, thinly sliced (40 g)
1 cup shredded lettuce (50 g)
1/2 cup shredded carrots (60 g)
1 cup plain Greek yogurt (240 g)
1 tablespoon olive oil (15 ml)
1 tablespoon lemon juice (15 ml)
1 garlic clove, minced
1 tablespoon chopped fresh dill (4 g)
1/4 teaspoon salt (1.5 g)
1/4 teaspoon black pepper (1 g)
1/4 cup crumbled feta cheese (40 g)
1/4 cup olives, sliced (35 g)
1 tablespoon chopped parsley (4 g)

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Instructions

In a bowl mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat the chicken in the marinade and refrigerate for at least 30 minutes.

Rinse the quinoa and cook it with water and salt in a saucepan. Simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.

In another bowl combine Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper to make the sauce.

Heat a skillet over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Let it rest before slicing.

Chop the vegetables including cucumber, tomatoes, lettuce, carrots, and onion.

Assemble bowls with quinoa or rice, vegetables, and sliced chicken. Drizzle with yogurt sauce and add optional toppings.

Notes

For meal prep, store the chicken, grains, vegetables, and sauce separately in the refrigerator for up to four days.
You can substitute brown rice or cauliflower rice for quinoa depending on your preference.
Fresh herbs like parsley or mint can enhance the flavor of the bowl even further.

Prep Time: 15 minutes
Cook Time: 20 minutes