Description
Greek Chicken Bowls with juicy grilled chicken, crisp veggies, tangy feta, and creamy tzatziki. Quick, flavorful, and perfect for a satisfying meal!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon (3g) dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup (240g) plain Greek yogurt
- ½ cucumber, grated and drained
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped
- ¼ teaspoon salt
- 2 cups (370g) cooked quinoa or rice
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup (75g) kalamata olives, pitted
- 4 ounces (113g) feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Marinate the Chicken In a large bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts, turning to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or overnight for best flavor. Remove from the refrigerator about 15 minutes before cooking to take the chill off.
- Step 2: Prepare the Tzatziki While the chicken marinates, make your tzatziki. Grate half a cucumber and place it in a clean kitchen towel. Squeeze firmly to remove excess moisture. In a medium bowl, combine the Greek yogurt, drained cucumber, olive oil, lemon juice, minced garlic, chopped dill, and salt. Stir well, cover, and refrigerate until ready to use.
- Step 3: Cook the Chicken Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into strips.
- Step 4: Prepare the Bowl Components While the chicken cooks, prepare your fresh ingredients. Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and crumble the feta cheese. If your quinoa or rice isn’t already cooked, prepare according to package instructions.
- Step 5: Assemble Your Greek Chicken Bowls Start with a base of cooked quinoa or rice in each bowl. Arrange the sliced chicken, cherry tomatoes, cucumber, bell pepper, red onion, and kalamata olives in sections around the bowl. Sprinkle with crumbled feta cheese and fresh parsley. Dollop a generous amount of tzatziki on top or serve on the side. Finish with a squeeze of fresh lemon juice just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg