Ingredients
For the Chicken:
- 1–1.5 lbs boneless, skinless chicken breasts
- 1/4 cup lemon juice (about 1/2 lemon)
- 1/4 cup extra virgin olive oil
- 2 tsp minced garlic
- 1.5 tsp oregano
- 1 tsp dried dill
- 1/2 tsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
For the Vegetables:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1/2 cucumber, sliced or diced
- 1–1.5 cups chopped cherry tomatoes
- 1/2 green pepper, sliced or diced
- 1/4 cup black olives
- Optional: spinach or romaine
Instructions
- Combine all of the ingredients for the marinade into a small bowl and whisk to combine. Place the chicken in an airtight container and pour the marinade in and coat the chicken. Refrigerate at least 1 hour, up to overnight
- Heat your grill to 450 degrees F. and place the chicken onto the grates. Cook for 6 minutes, flip, and then cook an additional 6 minutes, or until the chicken is cooked to 160 degrees internally
- Remove the chicken from the grill and let cool a few minutes to lock in the juices before serving or slicing
- In a large mixing bowl, add in your vegetables except for optional lettuce, along with all of the listed vegetable ingredients. Toss the vegetables to evenly coat
- Serve along side the chicken, or prep the vegetables and chicken into meal prep containers. Store in the fridge for up to 4 days
Notes
- Boneless chicken thighs can be used instead of chicken breasts
Find it online: https://www.wholekitchensink.com/grilled-greek-chicken-bowls/