Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For the bowl:
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
For the dressing (optional):
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or more lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
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 2 hours in the fridge). - Cook the chicken:
Preheat a grill or grill pan over medium-high heat. Grill chicken for about 5-6 minutes per side, or until cooked through and juices run clear. Let rest for a few minutes, then slice into strips. - Prepare the dressing (optional):
In a small bowl or jar, whisk or shake together olive oil, red wine vinegar or lemon juice, Dijon mustard, salt, and pepper until well combined. - Assemble the bowls:
Divide cooked quinoa or rice among serving bowls. Top with sliced grilled chicken, cherry tomatoes, cucumber, olives, red onion, feta, and fresh parsley. - Serve:
Drizzle with the dressing if using, and add a squeeze of fresh lemon juice for extra brightness. Enjoy your fresh, healthy, and flavorful Mediterranean Grilled Chicken Bowl!
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