Description
These Greek Chicken Bowls are a healthy and flavorful meal packed with juicy marinated chicken, fresh vegetables, tangy tzatziki sauce, and fluffy rice or quinoa. Perfect for meal prep or a quick, satisfying dinner!
Ingredients
Units
Scale
For the Greek Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Bowls:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp fresh dill or parsley, chopped
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, black pepper, and paprika.
- Add chicken, tossing to coat. Let marinate for 30 minutes (or up to 8 hours in the fridge).
Step 2: Cook the Chicken
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side, until golden and cooked through (internal temp 165°F/75°C).
- Let rest for 5 minutes, then slice.
Step 3: Make the Tzatziki Sauce
- In a bowl, mix Greek yogurt, grated cucumber, lemon juice, garlic, olive oil, salt, and dill. Chill until ready to serve.
Step 4: Assemble the Bowls
- Divide rice or quinoa among 4 bowls.
- Top with chicken, tomatoes, cucumber, red onion, olives, and feta.
- Drizzle with tzatziki sauce and garnish with fresh parsley.
Notes
- Low-Carb Option: Swap rice for cauliflower rice or a salad base.
- Dairy-Free: Use a dairy-free yogurt for tzatziki and skip feta.
- Meal Prep: Store in airtight containers for up to 4 days.