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Mediterranean cuisine is celebrated not only for its vibrant flavors but also for its numerous health benefits. This culinary style emphasizes fresh ingredients, healthy fats, and wholesome grains, making it a favorite among health-conscious food lovers. With a focus on vegetables, lean proteins, and whole grains, Mediterranean dishes can contribute to a balanced diet rich in essential nutrients. One standout meal that perfectly embodies these principles is the Greek Chicken Bowl.

Greek Chicken Bowls

Create delicious and healthy Greek Chicken Bowls with this simple guide. Marinate chicken thighs in a flavorful blend of olive oil and herbs, grill to perfection, and serve over a bed of fluffy quinoa. Top with colorful fresh veggies, creamy feta, and zesty tzatziki for a nutritious meal packed with Mediterranean flavors. Perfect for meal prepping or impressing guests! #GreekChickenBowls #HealthyEating #MediterraneanDiet #MealPrep #Foodie #CookingTips
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Ingredients
  

1 pound boneless, skinless chicken thighs

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

1 cup quinoa (or rice)

2 cups chicken broth or water

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

Juice of 1 lemon

Tzatziki sauce (store-bought or homemade)

Instructions
 

Marinate the Chicken: In a bowl, mix olive oil, minced garlic, oregano, paprika, salt, and pepper. Add the chicken thighs and ensure they are well coated. Let marinate for at least 30 minutes (up to 4 hours for deeper flavor).

    Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth (or water), and bring to a boil. Cover and reduce to a simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

      Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked through (internal temp should reach 165°F). Remove from the grill and let rest for a few minutes before slicing.

        Prepare the Veggies: While the chicken cooks, prepare the vegetables. In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley. Drizzle with lemon juice and a pinch of salt, and toss to combine.

          Assemble the Bowls: In serving bowls, start with a base of quinoa. Top with sliced grilled chicken and the fresh vegetable mixture. Add a generous dollop of tzatziki sauce on the side.

            Serve and Enjoy: Garnish with additional parsley or lemon wedges as desired. Serve immediately and enjoy your vibrant Greek Chicken Bowls!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4