Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 1 tablespoon
- Garlic, minced: 2 cloves
- Feta cheese, crumbled: 4 ounces
- Cooked quinoa or rice: 3 cups
- Cucumber, diced: 1 medium
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, whisk together olive oil, lemon juice, oregano, and minced garlic.
- Step 2: Place chicken breasts in a baking dish and pour the marinade over them, ensuring they are evenly coated.
- Step 3: Bake chicken for 20-25 minutes, or until cooked through and no longer pink inside. Let rest for 5 minutes, then dice or shred.
- Step 4: Divide cooked quinoa or rice among bowls. Top with diced chicken and cucumber.
- Step 5: Crumble feta cheese over each bowl and serve immediately. You may add additional toppings such as tomatoes, red onion, olives, and tzatziki sauce.
Notes
- Store leftover components separately in airtight containers for optimal freshness and to prevent the quinoa from getting soggy.
- When reheating the chicken, add a splash of water or broth to keep it moist and prevent it from drying out.
- Consider adding a dollop of homemade or store-bought tzatziki sauce for an extra layer of authentic Greek flavor.
- For a brighter, more pronounced lemon flavor, zest the lemon before juicing and add the zest to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American