Greek Chicken Bowl with Pesto Recipe

Ingredients

Let’s break down what you’ll need for this recipe. The beauty of this dish is its simplicity. Most of these ingredients are pantry staples or easily available at your local grocery store.

For the Chicken:

• Boneless, skinless chicken breasts (or thighs for extra juiciness)
• Olive oil – For marinating and cooking
• Garlic cloves – Minced for flavor
• Lemon juice – Freshly squeezed for that zesty tang
• Dried oregano – A must-have for that Greek flavor
• Salt and pepper – To taste

For the Bowl:

• Cooked grains – Choose from quinoa, rice, farro, or even cauliflower rice for a low-carb option
• Cucumber – Sliced or diced for crunch
• Cherry tomatoes – Halved for sweetness
• Red onion – Thinly sliced for a bit of sharpness
• Kalamata olives – Pitted for convenience
• Feta cheese – Crumbled for that creamy, salty touch

For the Pesto:

• Fresh basil leaves – The star of the pesto
• Garlic cloves – Adds depth to the sauce
• Pine nuts – Toasted for extra flavor
• Parmesan cheese – Grated for creaminess
• Olive oil – For the perfect consistency
• Lemon juice – For brightness
• Salt and pepper – To season

Step 1: Marinate the Chicken

Why is marination so important?

Marinating infuses the chicken with flavor and ensures it stays juicy and tender during cooking. A quick marinade with olive oil, garlic, lemon juice, oregano, salt, and pepper transforms plain chicken into something extraordinary.

How to Marinate:

1. In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
2. Add the chicken, making sure each piece is coated evenly.
3. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

While the chicken marinates, let’s move on to prepping the rest of the components.

Step 2: Cook the Grains

Grains form the base of your bowl and add a hearty element to the dish.

Picking the Perfect Grain:

• Quinoa: High in protein and cooks quickly.
• Rice: A classic, especially if you love a soft, neutral base.
• Farro or Bulgur: Great for a nutty, chewy texture.
• Cauliflower Rice: For a lighter, low-carb option.

Cooking Tips:

• Rinse the grains thoroughly to remove excess starch (especially with quinoa or rice).
• Cook them in chicken broth instead of water for an added depth of flavor.
• Once cooked, fluff them with a fork and let them cool slightly before assembling the bowls.

Step 3: Prepare the Vegetables

What’s a Greek-inspired bowl without fresh, colorful veggies? The key here is to chop everything bite-sized so that each forkful offers a mix of flavors.

The Star Veggies:

• Cucumber: Add a cooling crunch.
• Cherry Tomatoes: Bring sweetness and juiciness.
• Red Onion: Offers a bit of sharpness and bite.
• Kalamata Olives: Add briny, savory notes.

Pro Tip:

For a more mellow onion flavor, soak the sliced red onion in ice water for 10 minutes before using. This trick tones down its sharpness while maintaining its crunch.

Step 4: Make the Pesto

Ah, pesto—the rich, herbaceous sauce that ties everything together.

Why Make Your Own?

Store-bought pesto is convenient, but homemade pesto tastes infinitely fresher and is so easy to make. Plus, you can adjust the ingredients to suit your taste.

Quick Steps:

1. Add basil, garlic, pine nuts, Parmesan cheese, and a pinch of salt to a food processor.
2. Pulse until finely chopped.
3. Slowly drizzle in olive oil while the processor is running until the pesto reaches your desired consistency.
4. Finish with a squeeze of lemon juice for a pop of brightness.

Store any extra pesto in an airtight container in the fridge—it’s perfect for pasta, sandwiches, or dipping.

Step 5: Cook the Chicken

Now it’s time to cook that marinated chicken to perfection.

Cooking Methods:

• Grill: If you’re craving that smoky, char-grilled flavor, cook the chicken on a hot grill for 5–6 minutes per side.
• Stovetop: Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken for 5–7 minutes per side until golden brown.
• Oven: For a hands-off approach, bake the chicken at 375°F (190°C) for 25–30 minutes.

Key Tip:

Use a meat thermometer to check the internal temperature. Chicken is fully cooked when it reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing to lock in the juices.

Step 6: Assemble the Bowls

Finally, the fun part—building your Greek Chicken Bowls! This is where you can get creative and customize each bowl to your liking.

Assembly Instructions:

1. Start with a generous scoop of your cooked grains.
2. Layer on the fresh veggies—cucumber, tomatoes, red onion, and olives.
3. Add slices of juicy, cooked chicken on top.
4. Drizzle a spoonful of pesto over everything.
5. Sprinkle with crumbled feta cheese and a few fresh basil leaves for garnish.

Want to take it up a notch? Add a dollop of tzatziki or hummus for extra creaminess.