Hungry for a taste of the Mediterranean? Dive into our collection of 31 flavorful Greek chicken breast recipes that bring sunshine to your dinner table. From quick weeknight meals to impressive dishes for guests, these recipes are packed with herbs, lemon, and olive oil goodness. Get ready to transform ordinary chicken into extraordinary feasts—your next favorite meal is just a scroll away!
Lemon Herb Greek Chicken Skewers
Sometimes you just need a meal that feels fresh and effortless. These lemon herb Greek chicken skewers are perfect for busy weeknights or casual gatherings—they come together quickly and pack so much flavor.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for more juiciness)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 2 tsp dried oregano
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to keep them from burning on the grill.
2. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tsp dried oregano, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
3. Add 1.5 lbs of cubed chicken to the bowl and toss to coat evenly in the marinade.
4. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
5. Preheat your grill to medium-high heat, around 400°F.
6. Thread the marinated chicken onto the soaked skewers, leaving a small space between pieces for even cooking.
7. Place the skewers on the preheated grill and cook for 5-6 minutes per side, turning once, until the internal temperature reaches 165°F and the chicken has nice grill marks.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving. For extra juiciness, avoid overcrowding the grill to allow proper heat circulation.
Flaky, tender chicken with a zesty lemon kick and aromatic herbs makes these skewers irresistible. Serve them over a bed of fluffy rice or with a crisp Greek salad for a complete meal that’s sure to impress.
Garlic and Oregano Chicken Souvlaki
Oh, you’re going to love this easy Garlic and Oregano Chicken Souvlaki—it’s packed with flavor and perfect for a quick weeknight dinner or a fun grill-out with friends.
Ingredients
– 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (use more for extra kick)
– 2 tbsp dried oregano
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– Juice of 1 lemon (about 2 tbsp)
– Wooden or metal skewers (soak wooden ones in water for 30 minutes to prevent burning)
Instructions
1. In a medium bowl, combine 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and juice of 1 lemon to make the marinade.
2. Add 1.5 lbs cubed chicken breast to the bowl and toss thoroughly to coat all pieces evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
4. While marinating, soak wooden skewers in water for 30 minutes to prevent them from burning during grilling.
5. Preheat a grill or grill pan to medium-high heat (about 400°F) for even cooking.
6. Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece for air circulation.
7. Place the skewers on the preheated grill and cook for 5-6 minutes per side, turning once, until the internal temperature reaches 165°F and the chicken is golden brown with slight char marks.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow juices to redistribute.
But the result is absolutely worth it—tender, juicy chicken with a crispy exterior, bursting with zesty garlic and herb flavors. Serve it over a bed of fluffy rice or tucked into warm pita bread with a dollop of tzatziki for a complete meal that’ll have everyone asking for seconds.
Grilled Greek Chicken with Tzatziki Sauce
Just imagine juicy chicken with that cool, creamy tzatziki—it’s the perfect summer meal you’ll crave all year. You’ll love how simple it is to throw together, and the flavors are seriously fresh. Let’s get grilling!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for more flavor)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 3 tbsp lemon juice (freshly squeezed for best taste)
– 2 cloves garlic, minced (adjust to your preference)
– 1 tsp dried oregano (or fresh if you have it)
– 1/2 tsp salt (fine sea salt works well)
– 1/4 tsp black pepper (freshly ground if possible)
– 1 cup plain Greek yogurt (full-fat for creaminess)
– 1/2 cucumber, grated and squeezed dry (to prevent watery sauce)
– 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
– 1 tsp white wine vinegar (or lemon juice as a substitute)
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
2. Add 1.5 lbs chicken to the bowl, turning to coat evenly, and marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
3. While chicken marinates, prepare the tzatziki sauce by combining 1 cup Greek yogurt, grated and squeezed cucumber, 1 tbsp fresh dill, and 1 tsp white wine vinegar in a separate bowl; mix well and refrigerate until serving.
4. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and place on the hot grill.
6. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F on a meat thermometer, flipping only once to get nice grill marks.
7. Transfer grilled chicken to a plate and let it rest for 5 minutes before slicing to retain juices.
8. Serve the sliced chicken with a generous dollop of tzatziki sauce on top.
Now that smoky, tender chicken pairs perfectly with the cool, tangy tzatziki—it’s a texture dream. Try it stuffed in pitas with fresh veggies for a quick wrap, or slice it over a Greek salad for a light dinner. You’ll be hooked after the first bite!
One-Pan Greek Chicken and Rice
You know those nights when you want something delicious but don’t want to wash a million dishes? This one-pan Greek chicken and rice is your answer—it’s packed with flavor and comes together with minimal cleanup.
Ingredients
– 4 boneless, skinless chicken thighs (about 1.5 lbs, or breasts if you prefer)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 2 cups chicken broth (low-sodium, or water in a pinch)
– 1 lemon, juiced (about 3 tbsp, fresh is best)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano (or 1 tbsp fresh, chopped)
– 1/2 tsp garlic powder (or 2 cloves minced garlic)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground if possible)
– 1/4 cup crumbled feta cheese (for topping, optional but recommended)
– 2 tbsp chopped fresh parsley (for garnish, adds brightness)
Instructions
1. Pat the chicken thighs dry with paper towels to help them brown evenly.
2. Season both sides of the chicken with salt, pepper, oregano, and garlic powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet and cook for 4-5 minutes per side until golden brown; it won’t be fully cooked through yet.
5. Remove chicken from the skillet and set aside on a plate.
6. Add the rinsed rice to the same skillet, stirring to coat in the pan drippings for about 1 minute to toast lightly.
7. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Bring the mixture to a simmer over medium heat, then reduce heat to low.
9. Return the chicken to the skillet, nestling it into the rice mixture.
10. Cover the skillet with a tight-fitting lid and cook for 20 minutes over low heat until rice is tender and liquid is absorbed.
11. Check for doneness: rice should be fluffy, and chicken internal temperature should reach 165°F on an instant-read thermometer.
12. Remove from heat and let it rest, covered, for 5 minutes to allow flavors to meld.
13. Fluff the rice with a fork, then top with crumbled feta and chopped parsley before serving.
Mouthwatering and satisfying, this dish has tender chicken and fluffy rice infused with zesty lemon and herbs. Serve it straight from the skillet for a rustic feel, or pair it with a simple Greek salad for a complete meal that’ll have everyone asking for seconds.
Stuffed Greek Chicken Breasts with Feta and Spinach
Gosh, you’re going to love how these juicy chicken breasts get stuffed with Mediterranean goodness—it’s like a flavor party in every bite! They come together surprisingly fast for such an impressive meal. Perfect for weeknights when you want something special without the fuss.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, pounded to ½-inch thickness for even cooking)
– 1 cup fresh spinach, chopped (pack it down lightly when measuring)
– ½ cup crumbled feta cheese (block feta crumbled yourself tastes best, but pre-crumbled works too)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp dried oregano (rub between your fingers to release more flavor)
– ½ tsp garlic powder (or 2 minced garlic cloves for fresher taste)
– Salt and black pepper (I use about ½ tsp salt and ¼ tsp pepper, but adjust based on your feta’s saltiness)
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium bowl, mix the chopped spinach, crumbled feta, dried oregano, garlic powder, ¼ tsp salt, and ⅛ tsp black pepper until well combined.
3. Lay each chicken breast flat and spoon equal portions of the spinach-feta mixture onto the center of each.
4. Fold the chicken breasts over the filling, tucking in the sides to fully enclose it—secure with toothpicks if needed to prevent leaking.
5. Brush the outside of each stuffed chicken breast with olive oil and season evenly with the remaining salt and pepper.
6. Place the chicken seam-side down in the prepared baking dish and bake at 375°F for 25–30 minutes, until the internal temperature reaches 165°F on a meat thermometer.
7. Let the chicken rest for 5 minutes after baking—this keeps the juices inside when you slice it.
Just imagine cutting into that tender chicken and seeing the creamy, savory filling spill out. The feta gets wonderfully melty against the fresh spinach, and a squeeze of lemon right before serving brightens it all up. Try it with a simple quinoa salad or roasted veggies for a complete meal that feels totally restaurant-worthy.
Baked Greek Chicken Breasts with Vegetables
Gosh, you’re going to love how easy this meal comes together—it’s a complete dinner in one pan with juicy chicken and roasted veggies that soak up all the delicious flavors. Perfect for busy weeknights when you want something healthy but totally satisfying without a ton of cleanup.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or use thighs for more flavor)
– 2 cups broccoli florets (fresh or frozen, no need to thaw)
– 1 red bell pepper, sliced into strips (any color works)
– 1 small red onion, cut into wedges
– 3 tbsp olive oil (or any neutral oil like avocado oil)
– 2 tbsp lemon juice (fresh squeezed for best flavor)
– 2 tsp dried oregano (use fresh if you have it, double the amount)
– 1 tsp garlic powder (or 2 minced garlic cloves)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly ground if possible)
Instructions
1. Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with olive oil or line it with parchment paper for easy cleanup.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the marinade.
3. Place the 4 chicken breasts on one side of the prepared baking sheet and brush half of the marinade evenly over both sides of the chicken.
4. In a large bowl, toss the 2 cups broccoli florets, sliced red bell pepper, and red onion wedges with the remaining marinade until everything is well coated.
5. Spread the vegetables in a single layer on the other side of the baking sheet, keeping them separate from the chicken to ensure even cooking.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
7. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8. Serve immediately while hot.
Every bite delivers tender, herb-infused chicken with crispy-edged veggies that caramelize beautifully in the oven. Enjoy it over a bed of quinoa or with a side of warm pita bread for a Mediterranean twist that feels fancy but is so simple to pull off.
Greek Chicken Gyros with Homemade Pita
Even the most hectic weeknights deserve a flavorful escape, and these Greek chicken gyros deliver just that. You’ll love how the homemade pita wraps everything together perfectly, making each bite a mini vacation to the Mediterranean.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into strips (for juicier meat)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp lemon juice (freshly squeezed for best flavor)
– 2 tsp dried oregano
– 3 cloves garlic, minced
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 cups all-purpose flour (plus extra for dusting)
– 1 tsp instant yeast
– 3/4 cup warm water (about 110°F)
– 1 tbsp olive oil (for dough)
– 1/2 tsp salt
– 1 large tomato, diced
– 1/2 red onion, thinly sliced
– 1/2 cup plain Greek yogurt
Instructions
1. Combine chicken strips, 1/4 cup olive oil, lemon juice, oregano, minced garlic, 1 tsp salt, and black pepper in a bowl.
2. Marinate chicken for at least 30 minutes at room temperature or up to 4 hours refrigerated for deeper flavor.
3. Whisk together 2 cups flour, instant yeast, and 1/2 tsp salt in a large mixing bowl.
4. Pour in 3/4 cup warm water and 1 tbsp olive oil, then stir until a shaggy dough forms.
5. Knead dough on a floured surface for 5 minutes until smooth and elastic.
6. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
7. Punch down dough and divide into 6 equal pieces, rolling each into a ball.
8. Roll each ball into a 6-inch circle on a floured surface, about 1/4-inch thick.
9. Heat a dry skillet over medium-high heat and cook each pita for 2 minutes per side until puffed and lightly browned.
10. Heat a grill or skillet to medium-high (400°F) and cook marinated chicken for 5-6 minutes per side until internal temperature reaches 165°F and edges are crispy.
11. Warm pitas briefly in the skillet or microwave for 15 seconds if made ahead.
12. Assemble gyros by placing chicken on pitas, then topping with diced tomato, sliced red onion, and a dollop of Greek yogurt.
Nothing beats the tender, herb-packed chicken paired with soft, chewy pita and cool, creamy yogurt. For a fun twist, try serving them deconstructed as a gyro bowl with a side of crispy fries!
Marinated Greek Chicken Breasts with Lemon Potatoes
Even on the busiest weeknights, you deserve a meal that feels special without the fuss. This marinated Greek chicken with lemon potatoes delivers big flavor with minimal effort—perfect for when you want something satisfying but don’t want to spend hours in the kitchen. Let’s get cooking!
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even thickness for even cooking)
– 1.5 lbs Yukon Gold potatoes (cut into 1-inch wedges, waxy varieties hold their shape best)
– 1/3 cup extra virgin olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice (about 2 lemons, bottled works in a pinch)
– 3 cloves garlic (minced, use more if you love garlic)
– 1 tbsp dried oregano (Greek oregano preferred for authentic flavor)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground for best flavor)
– 1/2 tsp paprika (adds subtle smokiness and color)
Instructions
1. In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika until well combined.
2. Add 4 chicken breasts to the bowl, turning to coat evenly in the marinade. Tip: Pounding the chicken to an even thickness helps it cook uniformly and stay juicy.
3. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
4. Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with olive oil.
5. Cut 1.5 lbs potatoes into 1-inch wedges and place them in a single layer on the prepared baking sheet.
6. Drizzle the potatoes with 2 tbsp of the marinade from the chicken, reserving the rest for basting.
7. Toss the potatoes to coat evenly and spread them out in a single layer.
8. Bake the potatoes for 20 minutes at 400°F until they start to soften slightly.
9. Remove the baking sheet from the oven and place the marinated chicken breasts among the potatoes.
10. Brush the chicken with the remaining marinade using a pastry brush. Tip: Discard any unused marinade that touched raw chicken to avoid cross-contamination.
11. Return the baking sheet to the oven and bake for 25-30 minutes at 400°F, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
12. Broil on high for 2-3 minutes at the end if you want extra crispy edges on the potatoes and chicken. Tip: Keep a close eye during broiling to prevent burning—it happens fast!
13. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
Fresh from the oven, this dish boasts tender, herb-infused chicken with crispy-edged potatoes that soak up all the lemony garlic goodness. Serve it over a bed of greens for a light meal or with warm pita bread to scoop up every last bit—it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Creamy Greek Chicken and Spinach Stir-Fry
Who says you can’t have a restaurant-quality meal on a busy weeknight? This creamy Greek chicken and spinach stir-fry comes together in under 30 minutes and delivers incredible flavor with minimal effort. You’ll love how the tangy feta and bright lemon balance the rich cream sauce.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 oz fresh baby spinach (about 6 cups packed)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup crumbled feta cheese, plus more for serving
– 2 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken cubes in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
3. Flip chicken pieces and cook for another 3 minutes until cooked through (internal temperature should reach 165°F).
4. Transfer chicken to a clean plate using a slotted spoon, leaving any drippings in the skillet.
5. Add diced onion to the skillet and cook for 4 minutes, stirring occasionally, until softened and translucent.
6. Add minced garlic and cook for 1 minute until fragrant (be careful not to burn it).
7. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
8. Add dried oregano, salt, and black pepper, stirring to combine.
9. Stir in heavy cream and bring the mixture to a gentle simmer (small bubbles around the edges).
10. Add fresh spinach in two batches, wilting each addition before adding the next, about 2 minutes total.
11. Return cooked chicken to the skillet and stir to coat with the sauce.
12. Sprinkle crumbled feta cheese over the mixture and stir gently until slightly melted, about 1 minute.
13. Remove from heat and stir in fresh lemon juice.
Great served over fluffy rice or with crusty bread to soak up every bit of that creamy sauce. The chicken stays wonderfully tender while the spinach adds a fresh contrast to the rich, tangy sauce—it’s a complete meal that feels indulgent but comes together effortlessly.
Sheet Pan Greek Chicken with Olives and Tomatoes
Unbelievably easy and packed with flavor, this sheet pan dinner comes together with minimal effort. You’ll love how the Mediterranean flavors meld together while everything roasts to perfection. It’s the kind of meal that feels fancy but requires barely any cleanup.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (trim excess fat for even cooking)
– 2 cups cherry tomatoes (halved if large)
– 1 cup Kalamata olives (pitted, or leave whole and warn eaters)
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp lemon juice (fresh squeezed for best flavor)
– 4 cloves garlic, minced (about 2 tsp)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp red pepper flakes (optional for heat)
Instructions
1. Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this helps them brown better.
3. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes.
4. Add chicken thighs to the bowl and toss thoroughly to coat evenly with the marinade.
5. Arrange chicken in a single layer on the prepared sheet pan, leaving space between pieces.
6. Add cherry tomatoes and Kalamata olives to the same bowl, tossing to coat with remaining marinade.
7. Scatter tomatoes and olives around the chicken on the sheet pan.
8. Roast in preheated oven for 25-30 minutes until chicken reaches 165°F internally and tomatoes burst.
9. Let rest for 5 minutes before serving to allow juices to redistribute.
Hearty and vibrant, the chicken stays juicy while the tomatoes caramelize into sweet bursts. The briny olives add a perfect salty contrast that makes every bite interesting. Try serving it over couscous or with warm pita bread to soak up all those delicious pan juices.
Honey Mustard Greek Chicken Breasts
You know those nights when you want something delicious but don’t want to fuss? Yeah, this one’s for you. It’s got that sweet-tangy kick we all love, and it comes together in no time.
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even thickness for even cooking)
– 1/4 cup honey (warm it slightly if too thick to mix easily)
– 3 tbsp Dijon mustard (or whole grain for more texture)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (about 2 tsp, use more if you’re a garlic lover)
– 1 tsp dried oregano (crush between fingers to release more flavor)
– 1/2 tsp salt (adjust based on your preference)
– 1/4 tsp black pepper (freshly ground is best)
– 1 lemon, juiced (about 3 tbsp, zest it first for extra brightness if you like)
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of olive oil to prevent sticking.
2. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, dried oregano, salt, black pepper, and lemon juice until fully combined. Tip: If the honey is too thick, microwave it for 10 seconds to make mixing easier.
3. Place the chicken breasts in the prepared baking dish in a single layer, ensuring they aren’t overlapping for even cooking.
4. Pour the honey mustard mixture over the chicken, using a brush or spoon to coat both sides thoroughly. Tip: Let it marinate for 10-15 minutes if you have time for deeper flavor, but it’s fine to bake immediately.
5. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer. Tip: Baste the chicken with the pan juices halfway through baking to keep it moist and flavorful.
6. Remove from the oven and let rest for 5 minutes before slicing to allow juices to redistribute.
Let’s talk about that first bite—tender, juicy chicken with a glossy, slightly caramelized glaze that’s both sweet and zesty. Serve it over a bed of fluffy rice or with a simple Greek salad to soak up all that amazing sauce.
Quick Greek Chicken and Quinoa Salad
Unbelievably easy and packed with flavor, this Greek chicken and quinoa salad comes together in no time. You’ll love how the fresh ingredients brighten up your day while keeping things healthy. Perfect for meal prep or a quick lunch that actually satisfies.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 1 cup uncooked quinoa, rinsed well (white or tri-color both work)
– 2 cups water (for cooking quinoa)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved (any small tomatoes work)
– 1/2 English cucumber, diced (peel if desired)
– 1/4 red onion, thinly sliced (soak in cold water for 5 minutes to reduce sharpness)
– 1/4 cup kalamata olives, pitted and halved
– 2 tbsp lemon juice (fresh squeezed preferred)
– 1/4 cup crumbled feta cheese (optional for serving)
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let cool uncovered for 10 minutes. Tip: Spreading quinoa on a baking sheet speeds up cooling.
5. While quinoa cooks, pat 1 lb chicken cubes dry with paper towels to ensure even browning.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add chicken cubes to skillet in a single layer, seasoning with 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
8. Cook chicken for 5-6 minutes, turning occasionally, until internal temperature reaches 165°F and no pink remains.
9. Transfer cooked chicken to a plate and let rest for 5 minutes to retain juices.
10. In a large bowl, combine cooled quinoa, cooked chicken, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 sliced red onion, and 1/4 cup halved kalamata olives.
11. Drizzle with remaining 1 tbsp olive oil and 2 tbsp lemon juice, then toss gently to combine. Tip: Add dressing while ingredients are warm for better flavor absorption.
12. Taste and adjust seasoning with more salt or lemon juice if needed.
13. Serve immediately or refrigerate for up to 3 days. Tip: Add feta cheese just before serving to maintain texture.
Now that’s a salad worth digging into! The quinoa adds a lovely nutty chewiness, while the lemon and herbs keep everything bright and fresh. Try serving it in lettuce cups for a low-carb twist or with pita chips for some crunch.
Conclusion
Here’s a delicious collection of Greek chicken breast recipes that bring Mediterranean flavors to your table. We hope you find inspiration to try these dishes—don’t forget to share your favorites in the comments and pin this article on Pinterest for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
