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Chicken and Herbs - 2 boneless, skinless chicken breasts - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste The chicken breasts serve as the protein base. I use a simple mix of herbs for flavor. Dried oregano gives it a classic Greek taste. Garlic powder adds depth, while paprika adds a bit of warmth. Olive oil helps the chicken stay moist during cooking. Quinoa and Vegetables - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup kalamata olives, pitted and halved Quinoa acts as a nutritious grain in this bowl. It is high in protein and fiber. I cook it in vegetable broth for extra flavor. Fresh vegetables like cherry tomatoes and cucumber provide crunch and color. Red onions add a mild bite, while kalamata olives give a briny touch. Toppings and Dressings - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup tzatziki sauce (store-bought or homemade) Feta cheese offers a creamy component. It adds saltiness and richness to the dish. Fresh parsley brightens the flavors and adds a pop of color. Finally, tzatziki sauce brings coolness and tang, making each bite refreshing. You can check the Full Recipe for the complete step-by-step instructions. Enjoy crafting your Greek chicken bowls! Preparing the Marinade To make the marinade, mix these ingredients in a small bowl: - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and pepper to taste This blend gives the chicken great flavor and aroma. Coating and Marinating Time Coat the chicken breasts with the marinade. Make sure to cover all parts well. Let the chicken sit for at least 15 minutes. This allows the flavors to soak in. How to Cook Quinoa Perfectly In a saucepan, bring 2 cups of vegetable broth to a boil. Then, add 1 cup of rinsed quinoa. Lower the heat, cover, and simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. Fluffing and Letting it Sit After cooking, use a fork to fluff the quinoa. This step makes it light and airy. Set it aside for now. Temperature and Timing Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side. Checking for Doneness Check the chicken's internal temperature. It should reach 165°F to be safe to eat. Let it rest for a few minutes before slicing it. This keeps the juices in. Combining Ingredients In a large bowl, mix the cooked quinoa with: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled Toss gently to combine. This creates a colorful, tasty base. Serving Suggestions To assemble, place a generous portion of the quinoa salad in each bowl. Top with sliced grilled chicken. Add a dollop of tzatziki sauce, remaining feta cheese, and sprinkle with fresh parsley. Enjoy your Greek chicken bowls for a healthy meal! For the complete recipe, see the Mediterranean Flavor Bomb Chicken Bowls. Marinating Tips Marinating the chicken is key to great flavor. Use a mix of dried oregano, garlic powder, and paprika for a punchy taste. Make sure to coat the chicken evenly with the marinade. Let it sit for at least 15 minutes. If you have more time, marinate it longer in the fridge. This gives the chicken even more flavor. Cooking Tips for Quinoa Cooking quinoa is simple with the right method. Rinse the quinoa first to remove its bitter coating. Use vegetable broth for cooking to add more flavor. Bring the broth to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Fluff the quinoa with a fork once done. This makes it light and fluffy. Arranging Ingredients When serving, think about how to make it look good. Start with a base of quinoa. Then add the colorful veggies like cherry tomatoes and cucumber on top. Place the sliced chicken neatly over the veggies. This not only looks nice but also makes it easy to eat. Adding Garnishes Garnishes can elevate your dish. Sprinkle crumbled feta cheese and fresh parsley on top. A lemon wedge on the side adds a splash of color and a zesty kick. These small touches make your Greek chicken bowls look and taste gourmet. Nutritional Value of Quinoa Quinoa is a super grain packed with protein and fiber. It has all nine essential amino acids. This makes it a great choice for a healthy meal. Plus, it is gluten-free, making it suitable for many diets. Benefits of Mediterranean Diet The Mediterranean diet is known for being heart-healthy. It includes lots of fruits, veggies, and healthy fats like olive oil. Eating this way can lower the risk of heart disease and improve overall health. The balance of flavors and nutrients in these bowls makes them a smart choice for any meal. {{image_2}} Alternative Proteins You can switch the chicken for other proteins. Try shrimp, beef, or lamb. Each adds a unique taste. If you want a lighter option, use tofu or tempeh. They absorb flavors well and pair nicely with Mediterranean spices. Vegetarian Versions For a vegetarian bowl, skip the meat. Use chickpeas or lentils instead. They are packed with protein. You could also add grilled vegetables like bell peppers, zucchini, or eggplant. This keeps the meal colorful and full of nutrients. Adding Spices Spices can change the flavor of your bowl. Consider adding cumin or coriander for warmth. A pinch of cayenne or chili flakes gives heat. You can also add fresh herbs like mint or dill for a fresh taste. Creative Toppings and Sauces Think outside the box with toppings. Try roasted nuts for crunch or avocado for creaminess. You can mix different sauces too. A drizzle of balsamic reduction or a spicy harissa can add a kick. Experiment until you find your favorite flavor combos. Using Fresh Produce Fresh produce makes your Greek chicken bowls shine. Use ripe tomatoes in summer or sweet squash in fall. Seasonal fruits like peaches or pomegranates can add sweetness. Always look for what’s fresh at your market. Adapting to Available Ingredients You don’t need all the exact ingredients. If you don’t have quinoa, use rice or couscous. If you can’t find feta, try goat cheese or a dairy-free alternative. Adapt your bowl based on what you have at home for delicious results. - Storing Leftovers: Allow your Greek chicken bowls to cool completely. Once cooled, place them in airtight containers. This keeps the bowls fresh and tasty. Store in the fridge for up to three days. - Best Practices for Meal Prepping: When prepping, make sure to portion out your meals. Use clear containers to see what's inside. You can also prep ingredients separately. This way, you keep them fresh longer. - How to Reheat Safely: To reheat your bowls, use the microwave or oven. If using a microwave, cover the bowl to avoid drying out the food. Heat for one to two minutes, checking often. For the oven, place in a covered dish at 350°F for about 10-15 minutes. - Maintaining Flavor and Texture: To keep the chicken juicy, add a splash of broth or water when reheating. This step helps retain moisture and flavor. Stir your quinoa and veggies before serving to mix in the flavors. - How Long Can You Store the Bowls?: Your Greek chicken bowls can last in the fridge for three days. If you freeze them, they can last up to three months. Just be sure to thaw in the fridge before reheating. - Signs of Spoilage: Check for any off smells or changes in color. If the quinoa looks mushy or the chicken feels slimy, it's best to throw it out. Always trust your senses when it comes to food safety. For a full recipe, check out the Mediterranean Flavor Bomb Chicken Bowls. Yes, you can use boneless thighs. They add moisture and flavor. However, cooking time will change. Thighs may need a few extra minutes on the grill. Aim for an internal temperature of 165°F, just like with breasts. If you want a grain swap, consider brown rice or couscous. Both are easy to prepare and tasty. You could also use farro or bulgur for a nutty flavor. Each option brings a different texture and taste to your bowl. Making tzatziki is simple and quick. Combine these ingredients in a bowl: - 1 cup Greek yogurt - 1 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt to taste Mix well and chill for a bit. This sauce will elevate your Greek chicken bowls. Yes, Greek chicken bowls are a balanced meal. They have lean protein, healthy fats, and lots of veggies. Quinoa adds fiber and nutrients. Together, these ingredients provide energy and satisfaction. This meal aligns well with a healthy diet. To make Greek chicken bowls vegan, swap chicken for chickpeas or tofu. Both options are great protein sources. Use a vegan feta cheese for creaminess. You can still enjoy the delicious flavors with these simple swaps. For the complete guide, check out the Mediterranean Flavor Bomb Chicken Bowls. You now know how to make Greek chicken bowls from start to finish. We covered the main ingredients, steps, and helpful tips. You can customize the bowls to suit your taste and needs. Think about the health benefits too; these meals fit well into a balanced diet. Remember to store leftovers safely and reheat them properly. With your new skills, you'll create tasty bowls that impress and nourish. Enjoy the process and get creative with flavors and ingredients!

- Greek Chicken Bowls

Discover the ultimate healthy dinner with Greek Chicken Bowls! This tasty dish features marinated chicken, protein-packed quinoa, and vibrant veggies, topped with creamy feta and refreshing tzatziki. Perfect for meal prep, these bowls are easy to customize and full of flavor. Follow our simple steps and tips to create a balanced meal that satisfies your cravings. Click through for the full recipe and start crafting your delicious Greek Chicken Bowls today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup tzatziki sauce (store-bought or homemade)

Instructions
 

Preheat your grill or grill pan over medium-high heat.

    In a small bowl, mix the dried oregano, garlic powder, paprika, olive oil, salt, and pepper to create a marinade.

      Coat the chicken breasts with the marinade, ensuring even coverage. Let marinate for at least 15 minutes.

        While the chicken is marinating, cook the quinoa: In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, lower the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

          Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing it.

            In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, and half of the feta cheese. Toss gently to combine all the ingredients.

              To assemble the bowls, place a generous portion of the quinoa salad in each bowl. Top with sliced grilled chicken, a dollop of tzatziki sauce, remaining feta cheese, and a sprinkle of chopped parsley.

                Serve immediately, or refrigerate for up to a day for meal prep.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4

                    - Presentation Tips: Serve the bowls with a lemon wedge on the side for a fresh burst of flavor, and arrange the toppings artfully to create an inviting display.