What kind of chicken is best for Greek Chicken Bowls?

Boneless, skinless chicken breasts or thighs work best for Greek Chicken Bowls as they absorb the marinade well and cook quickly. Ensure they are sliced evenly for consistent cooking.

Can I prepare Greek Chicken Bowls ahead of time for meal prep?

Absolutely! These bowls are fantastic for meal prep. Cook the chicken and grains, then store them separately from the fresh vegetables and tzatziki sauce in airtight containers in the refrigerator for up to 3-4 days. Assemble just before eating.

What are some good substitutions for quinoa or rice in this recipe?

For a lower-carb option, consider using cauliflower rice. Other great alternatives include couscous, farro, or even a mixed green salad for a lighter meal. Each will add a unique texture and flavor dimension.

How can I enhance the flavor of my tzatziki sauce?

To boost your tzatziki, use full-fat Greek yogurt for extra creaminess. A pinch of fresh mint, a touch of lemon zest, or a tiny splash of white wine vinegar can brighten the flavors even further. Let it chill for at least 30 minutes for the flavors to meld.

Mediterranean Dream: Easy & Healthy Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Greek
Ingredients: 1 pound boneless, skinless chicken breasts; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups cooked quinoa or brown rice; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 1 cup feta cheese, crumbled; Fresh parsley or dill for garnish (optional); 1 cup Greek yogurt; 1/2 cucumber, grated and drained; 1 clove garlic, minced; 1 tablespoon fresh dill, chopped; 1 tablespoon olive oil; Salt and pepper to taste

Description

These healthy Greek Chicken Bowls feature marinated grilled chicken, fresh vegetables, creamy feta, and a zesty homemade tzatziki sauce over a bed of quinoa or rice.

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups cooked quinoa or brown rice
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
Fresh parsley or dill for garnish (optional)
1 cup Greek yogurt
1/2 cucumber, grated and drained
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup olive oil, red wine vinegar, 2 minced garlic cloves, oregano, thyme, salt, and pepper for the chicken marinade.
Step 2: Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Step 3: While the chicken marinates, prepare the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated and drained cucumber, 1 minced garlic clove, fresh dill, 1 tablespoon olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
Step 4: Preheat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade, discarding any excess.
Step 5: Cook the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into strips.
Step 6: To assemble the bowls, place a base of cooked quinoa or brown rice into each serving bowl.
Step 7: Arrange the sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and crumbled feta cheese over the rice or quinoa.
Step 8: Drizzle generously with the prepared tzatziki sauce. Garnish with fresh parsley or dill, if desired, and serve immediately.

Notes

Feel free to add other Mediterranean staples like roasted bell peppers or a sprinkle of sumac. For an extra pop of flavor, a squeeze of fresh lemon juice over the finished bowl is wonderful.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Main Course
Method: Grilling, Assembling
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 3g
Sodium: 550mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg