Oregano Lemon Chicken Greek Bowls

Oregano Lemon Chicken Greek Bowls

Bright, herby, and full of Mediterranean flavor.

This marinated chicken is perfect for Greek bowls and meal prep all week long.

INGREDIENTS

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup fresh oregano, finely chopped
  • Zest and juice of 1 lemon (about 2-3 Tbsp juice)
  • 3 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • Salt and black pepper to taste

DIRECTIONS

  1. Make the Marinade: In a bowl, whisk together oregano, lemon zest, lemon juice, balsamic vinegar, olive oil, salt, and pepper.
  2. Marinate the Chicken:
    Place chicken in a large zip-top bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, up to 8 hours for best flavor.
  3. Prepare for Grilling: Remove the chicken from the marinade and let any excess drip off.This helps the chicken grill, not steam.
  4. Grill the Chicken: Grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes.
  5. Finish and Dice:
    Dice the grilled chicken into bite-sized pieces for your Greek bowls.
    Serve with your favorite grains, veggies, and toppings!

Tip

For the best results, filet the chicken or use thin chicken breast cutlets. This helps the chicken cook evenly, stay juicy, and soak up all that herby flavor.

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