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Summer Greek Chicken Bowls

Juicy marinated chicken, crisp veggies, and tangy feta over rice, paired with a bright iced coffee. A family-friendly summer meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts 3 tbsp olive oil, 2 tbsp lemon juice, 2 garlic cloves minced, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup cooked brown rice, 1 cucumber diced, 1 cup cherry tomatoes halved, 1/2 cup crumbled feta cheese, 1/4 cup kalamata olives, 1/4 cup red onion thinly sliced, 2 cups mixed greens, For dressing: 1/4 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1 garlic clove minced, 1/2 tsp dried dill, salt to taste, For iced coffee: 2 cups strong brewed coffee chilled, 1 cup ice, 1 tbsp honey or simple syrup optional, lemon slice for garnish

Equipment

  • grill or grill pan
  • mixing bowls
  • chef's knife
  • cutting board
  • mason jar for dressing
  • coffee brewer
  • glass for iced coffee

Method
 

  1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken, coat well. Cover and marinate in fridge for at least 30 minutes (up to 4 hours). 2. Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken 6-7 minutes per side, until internal temp reaches 165°F and juices run clear. Let rest 5 minutes, then slice. 3. While chicken rests, make dressing: whisk yogurt, lemon juice, olive oil, garlic, dill, and salt in a small bowl. Set aside. 4. Assemble bowls: divide rice, greens, cucumber, tomatoes, feta, olives, and red onion among 4 bowls. Top with sliced chicken. Drizzle dressing. 5. For iced coffee: fill a tall glass with ice. Pour chilled coffee over ice. Stir in honey if using. Garnish with a lemon slice. Serve alongside the bowl.

Notes

Store leftover chicken and veggies separately in airtight containers in fridge for up to 3 days. The iced coffee is best fresh; do not store brewed coffee with lemon. For a dairy-free option, skip feta and use a tahini-based dressing. Iced coffee can be made with cold brew for a smoother, less acidic taste. Caffeine affects individuals differently; adjust coffee strength to your preference. Consult a doctor for personal health advice.