Description
A healthy and flavorful Greek-inspired lemon chicken bowl with fresh vegetables and a tangy yogurt sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Place chicken breasts in a baking dish and coat with the marinade.
- Bake for 25-30 minutes or until the chicken reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice.
- Assemble bowls with quinoa, cucumber, tomatoes, red onion, and sliced chicken.
- Top with feta cheese and a dollop of Greek yogurt mixed with dill.
Notes
- You can use rotisserie chicken for a quicker option.
- Substitute quinoa with brown rice or couscous if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek