Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Dried oregano: 2 teaspoons
- Garlic powder: 1 teaspoon
- Salt: 1 teaspoon
- Cucumber: 1 medium, diced
- Cherry tomatoes: 1 pint, halved
- Feta cheese: 4 ounces, crumbled
Instructions
- Step 1: Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, and salt. Add the chicken breasts and ensure they are coated well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Cook the chicken: Preheat grill or stovetop grill pan to medium-high heat. Cook the chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Step 3: Prepare the vegetables: While the chicken is cooking, prepare the cucumber and tomatoes.
- Step 4: Assemble the bowls: Slice the cooked chicken into bite-sized pieces. Divide the chicken, cucumber, and tomatoes evenly into bowls.
- Step 5: Add feta cheese: Sprinkle feta cheese over each bowl. Serve immediately. Consider serving with pita bread or rice.
Notes
- Store leftover chicken, veggies, and feta separately to prevent sogginess.
- Reheat chicken gently in a skillet or microwave to avoid drying it out.
- Try adding a dollop of hummus or tzatziki for extra creaminess and flavor.
- For a richer marinade, add a minced garlic clove to the olive oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American