Ingredients
4 boneless chicken breasts (5–6 oz each)
2 medium zucchinis, sliced
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
3 tbsp extra virgin olive oil
Juice of 1 large lemon
3 cloves garlic, minced
1 tbsp dried oregano
Salt and pepper to taste
1 tbsp chopped fresh parsley (optional garnish)
Instructions
Marinate chicken: In a bowl, combine 1 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken, coating well. Let sit 15 minutes.
Preheat grill to medium-high. Sear chicken 5-6 minutes per side until cooked through (internal temp 165°F). Set aside to rest.
Meanwhile, brush zucchini slices with olive oil and grill 3-4 minutes per side until tender and charred.
Assemble bowls: Divide grilled chicken, zucchini, cherry tomatoes, and red onion among 4 bowls. Top with crumbled feta and remaining marinade. Garnish with parsley if desired.
Notes
Marinate chicken up to 2 hours for stronger flavor
Use leftover grilled chicken and zucchini for lunch the next day
Substitute quinoa or whole grain couscous for added texture
For extra crunch, add toasted pine nuts or slivered almonds
Store leftovers refrigerated in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg