Chicken Feta Cucumber Bowls

Isabella C.

A refreshing and healthy dish perfect for lunch, combining grilled chicken, feta cheese, and cucumbers in a flavorful bowl.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch

Cuisine Mediterranean

Servings 4 bowls

Calories 450 kcal

Equipment

1 grill or grill pan
1 Mixing Bowl large

Ingredients

Main Ingredients

2 large chicken breasts
1 cup crumbled feta cheese
1 large cucumber diced
2 cups cherry tomatoes halved
1 red onion thinly sliced
2 cups cooked quinoa or brown rice

Dressing

1/4 cup olive oil
3 tablespoons lemon juice
2 cloves garlic minced
Salt and pepper to taste

Instructions

Preparation

Combine olive oil, lemon juice, minced garlic, salt, and pepper in a bowl. Add chicken breasts and coat well. Let marinate for at least 15 minutes.
Preheat grill to medium-high heat. Place chicken on grill and cook for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let rest before slicing.
Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Toss together in a large mixing bowl with cooked quinoa or brown rice.

Serving

Distribute vegetable mixture into bowls. Top with sliced chicken and crumbled feta cheese. Drizzle with remaining dressing and garnish with fresh parsley.

Storage

Keep any leftover bowls in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.

Notes

Pro Tips: Marinate chicken for enhanced flavor. Use fresh cucumbers for a crisp texture.
Ingredient Substitutions: Substitute quinoa with brown rice if preferred.
How to Serve: Pair with pita bread or a side salad for a complete meal.
Storage & Freshness: Store in the refrigerator and consume within 3 days for best results.
Make-Ahead Tips: Prepare ingredients ahead of time and store separately. Assemble when ready to eat.

Keyword chicken feta cucumber bowls, grilled chicken bowls, healthy chicken lunch