Print

Flavor-Packed Grilled Chicken Greek Bowl

grilled chicken Greek bowl - featured image
Print Recipe

A quick and easy grilled chicken Greek bowl featuring juicy marinated chicken, creamy homemade hummus, fresh veggies, and quinoa or rice for a satisfying Mediterranean-inspired meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil (for chicken marinade)
  • 2 tablespoons fresh lemon juice (for chicken marinade)
  • 3 garlic cloves, minced (for chicken marinade)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked quinoa or rice
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice (for hummus)
  • 1 garlic clove, minced (for hummus)
  • 2 tablespoons extra virgin olive oil (for hummus)
  • 1/2 teaspoon ground cumin
  • Salt, to taste (for hummus)
  • 2–4 tablespoons water (for hummus consistency)

Instructions

  1. In a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and toss until evenly coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  2. In a food processor, combine drained chickpeas, tahini, 3 tablespoons lemon juice, minced garlic, olive oil, cumin, and salt. Blend until smooth, adding water 1 tablespoon at a time to achieve a creamy consistency. Set aside.
  3. Cook 1 cup quinoa or rice according to package instructions if not already cooked. Fluff with a fork and set aside to cool slightly.
  4. Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.
  5. Dice cucumber, halve cherry tomatoes, thinly slice red onion, and pit and halve olives. Toss together with chopped parsley and a pinch of salt.
  6. Divide quinoa or rice between serving bowls. Arrange sliced grilled chicken on top, add a generous dollop of hummus in the center, and scatter the veggie mixture around. Finish with crumbled feta cheese and a light drizzle of olive oil if desired.
  7. Optionally, squeeze fresh lemon juice over the bowl before serving to brighten flavors.

Notes

Rest the chicken after grilling to keep it juicy. Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid mushy texture. Peel chickpeas for extra creamy hummus if desired. Use a food processor with a powerful motor for best hummus texture. If no grill is available, use a broiler or heavy skillet and watch closely to avoid drying out the chicken.

Nutrition

Keywords: grilled chicken bowl, Greek bowl, hummus, quinoa bowl, healthy lunch, Mediterranean recipe, easy dinner, homemade hummus

Find it online: https://juliamadeit.com/flavor-packed-grilled-chicken-greek-bowl-recipe-easy-homemade-lunch-idea/