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A colorful Mediterranean grilled chicken and herby green bowl loaded with feta, cucumber, avocado, and cherry tomatoes.

Grilled Chicken and Herby Green Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 370
Ingredients Method Notes

Ingredients
  

  • For the Grilled Chicken:
  • 1.5 lbs Chicken breasts boneless, skinless
  • 3 tablespoons Extra virgin olive oil
  • 3 cloves Garlic minced
  • Juice and zest of 1 Lemon
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Dried thyme
  • Sea salt and freshly cracked black pepper to taste
  • For the Herby Green Base:
  • 4 cups Mixed greens Spinach and Arugula
  • 1 English cucumber diced
  • 1 Avocado cubed
  • 0.25 cup Fresh parsley chopped
  • 0.25 cup Fresh dill chopped
  • 2 tablespoons Fresh mint chopped
  • For Assembly Optional:
  • 0.5 cup Feta cheese crumbled
  • 0.5 cup Cherry tomatoes halved
  • 0.25 cup Kalamata olives

Method
 

  1. Marinate the Chicken: In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 15 to 20 minutes.
  2. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Grill chicken for 6 to 8 minutes per side, or until the internal temperature reaches 74°C (165°F).
  3. Rest the Meat: Let the chicken rest on a cutting board for 5 minutes before slicing it into strips.
  4. Toss the Greens: In a large bowl, toss the spinach, arugula, parsley, dill, and mint.
  5. Assemble the Bowls: Divide the greens between 4 bowls. Top with cucumber, avocado, tomatoes, olives, and sliced chicken.
  6. Dress and Serve: Drizzle with your favorite Greek vinaigrette or tzatziki and serve immediately.

Notes

Preparation Tips

  • Pound the Poultry: Pound chicken breasts to an even thickness (about 1.5 cm) before marinating. This ensures the edges do not dry out while the center cooks.
  • Herb Freshness: Use fresh parsley, dill, and mint for the base. Dried herbs will make the salad taste dusty; reserve dried herbs for the warm chicken marinade.
  • The Rest Period: Never slice grilled chicken immediately. Let it rest for 5 minutes under a piece of foil to lock in the moisture.

Storage and Meal Prep

  • Component Storage: Store grilled chicken, fresh greens, and dressing in three separate airtight containers. Assemble only when you are ready to eat to prevent soggy greens.
  • Shelf Life: Cooked chicken remains fresh for up to 4 days in the refrigerator.
  • The Avocado Rule: Slice the avocado just before serving to prevent oxidation (browning). If prepping ahead, toss avocado cubes in a little lemon juice to slow down browning.