Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Optional: hummus or tzatziki for serving
- Lemon wedges for garnish
Instructions
- Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper. Add chicken breasts and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours) in the refrigerator. - Grill the Chicken:
Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, or until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly. - Assemble the Bowls:
Divide the cooked quinoa or rice among serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese on top. - Garnish and Serve:
Sprinkle with fresh parsley. Serve with a dollop of hummus or tzatziki, and garnish with lemon wedges. Enjoy fresh!
If you’d like, I can help you write a short description or tips for serving — just say the word!