Greek Chicken Harvest Bowl with Apple and Feta

Here’s a delicious Greek Chicken Harvest Bowl with Apple and Feta recipe — a perfect blend of Mediterranean and autumn flavors

Ingredients (serves 2–3)

For the bowl:

2 boneless, skinless chicken breasts

1 Tbsp olive oil

1 tsp dried oregano

½ tsp garlic powder

Salt and pepper, to taste

2 cups cooked quinoa, brown rice, or farro

1 honeycrisp or fuji apple, thinly sliced

1 cup roasted sweet potatoes (bite-sized cubes)

1 cup chopped kale or spinach

½ small red onion, thinly sliced

½ cup cherry tomatoes, halved

⅓ cup crumbled feta cheese

2 Tbsp chopped walnuts or pecans (optional, for crunch)

For the Greek-inspired dressing:

3 Tbsp olive oil

1½ Tbsp red wine vinegar or apple cider vinegar

1 tsp Dijon mustard

1 clove garlic, minced

½ tsp dried oregano

Salt and black pepper, to taste

(Optional) squeeze of lemon juice for brightness

Instructions

Cook the Chicken:

In a bowl, combine olive oil, oregano, garlic powder, salt, and pepper.

Rub mixture onto chicken breasts and let sit 10–15 minutes (or marinate longer for more flavor).

Grill, bake, or pan-sear the chicken until fully cooked (internal temp 165°F / 74°C).

Let rest, then slice.

Prepare the Base:

Cook your grain of choice and let it cool slightly.

Roast the sweet potatoes (425°F for ~20 minutes with olive oil, salt, and pepper).

Make the Dressing:

Whisk all dressing ingredients together until emulsified.

Assemble the Bowls:

Start with a base of grains and greens.

Add sliced chicken, roasted sweet potatoes, apple slices, onion, and cherry tomatoes.

Sprinkle feta and nuts on top.

Drizzle with dressing right before serving.

Optional Add-Ins

Roasted chickpeas for protein and crunch

Cucumber slices for extra freshnes

A drizzle of honey if you like a hint of sweetnes

Pomegranate seeds for color and tang