Description
This Feta Cilantro Chicken Bowl is a fresh, flavorful, and protein-packed meal featuring juicy grilled chicken, creamy feta, and a zesty cilantro dressing. Perfect for meal prep, quick lunches, or a nutritious dinner! 🥗🍗🌿
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (halved lengthwise)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
For the Cilantro Dressing:
- ½ cup fresh cilantro, chopped
- ¼ cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the Bowl:
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- ¼ cup avocado, diced (optional)
- 1 tbsp toasted pumpkin seeds (optional)
Instructions
-
Cook the Chicken:
- Season chicken breasts with salt, pepper, garlic powder, smoked paprika, and cumin.
- Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook chicken for 5-6 minutes per side until golden brown and fully cooked.
- Remove from heat, let rest for 5 minutes, then slice.
-
Prepare the Cilantro Dressing:
- In a blender or food processor, combine cilantro, Greek yogurt, olive oil, lime juice, garlic, salt, and pepper.
- Blend until smooth and creamy.
-
Assemble the Bowl:
- Divide cooked quinoa or rice among serving bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, feta, and red onion.
- Drizzle with cilantro dressing and garnish with avocado and pumpkin seeds if using.
-
Serve & Enjoy:
- Serve immediately and enjoy a fresh, vibrant meal!
Notes
- For extra heat, add a pinch of red pepper flakes to the dressing.
- For a vegetarian version, swap chicken for grilled tofu or chickpeas.
- For added crunch, top with roasted chickpeas or sunflower seeds.