Transport your taste buds to the sunny shores of the Mediterranean with these vibrant Greek Chicken Bowls! Bursting with flavor, these bowls feature marinated grilled chicken served over a bed of fluffy quinoa or rice, topped with fresh vegetables, creamy feta cheese, and a zesty tzatziki sauce. This dish is not only delicious but also packed with nutrients, making it a perfect choice for healthy dinners or meal prep.
Imagine savoring tender, juicy chicken infused with aromatic herbs and spices, complemented by the crunch of crisp cucumbers, the sweetness of cherry tomatoes, and the tanginess of olives. Each bite of these Greek chicken bowls is a celebration of fresh ingredients and bold flavors, ideal for anyone looking to enjoy a healthy meal that’s as satisfying as it is nourishing.
Why You’ll Love This Greek Chicken Bowls Recipe
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with lean protein, whole grains, and fresh vegetables, these bowls fit perfectly into a healthy lifestyle.
- Customizable: Feel free to swap out ingredients based on your preferences or what you have on hand.
- Meal Prep Friendly: Prepare a batch ahead of time for quick lunches or dinners throughout the week.
Ingredients List
To make your Greek Chicken Bowls, gather the following ingredients:
For the Chicken Marinade:
- 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
For the Bowls:
- 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)
For the Tzatziki Sauce:
- 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
For precise measurements and additional tips, please refer to the recipe card.
Step-by-Step Directions
Step 1: Marinate the Chicken
- In a bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken breasts to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
Step 2: Prepare the Tzatziki Sauce
- In a separate bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, olive oil, salt, and pepper. Mix well and refrigerate until ready to serve.
Step 3: Cook the Chicken
- Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
- Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Step 4: Assemble the Bowls
- In serving bowls, start with a base of cooked quinoa or brown rice.
- Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Step 5: Drizzle with Tzatziki
- Finish off each bowl with a generous drizzle of tzatziki sauce and garnish with fresh parsley or dill if desired.
Variations & Substitutions
- Vegetarian Option: Substitute the chicken with grilled halloumi cheese or roasted chickpeas for a hearty vegetarian bowl.
- Grain Alternatives: Use cauliflower rice or farro as a base instead of quinoa or brown rice for different textures and flavors.
- Extra Veggies: Add roasted bell peppers, artichoke hearts, or spinach for even more color and nutrition.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and grains in the microwave or on the stovetop until warmed through. Add fresh vegetables just before serving for the best texture.
FAQs
Can I use frozen chicken?
Yes! Just make sure to thaw it completely before marinating and cooking.
How can I make this dish spicier?
Add red pepper flakes or a drizzle of hot sauce to the chicken marinade for an extra kick.
Can I make the tzatziki sauce in advance?
Absolutely! The tzatziki sauce can be made a day ahead and stored in the refrigerator. The flavors will meld beautifully overnight.
What can I serve with Greek chicken bowls?
These bowls pair well with pita bread, a simple green salad, or roasted vegetables for a complete meal.
Conclusion
Greek Chicken Bowls are a delicious and nutritious meal that brings the flavors of the Mediterranean right to your table. With their vibrant ingredients and satisfying textures, these bowls are perfect for any occasion—whether it’s a quick weeknight dinner or a healthy meal prep option.
We’d love to hear how your Greek Chicken Bowls turn out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delicious recipes, visit https://eldralys.com/ and keep exploring the world of healthy and flavorful meals!
Print
Greek Chicken Bowls
- Total Time: 30 minutes
- Yield: 4 portions 1x
Description
Des bols grecs colorés et savoureux avec du poulet mariné grillé, servi sur un lit de quinoa ou riz, garni de légumes frais, feta crémeuse et sauce tzatziki relevée.
Ingredients
- Pour la marinade du poulet :
- 450 g de filets de poulet sans peau
- 1/4 tasse d'huile d'olive
- 2 cuillères à soupe de vinaigre de vin rouge
- 2 gousses d'ail, hachées
- 1 cuillère à café d'origan séché
- 1 cuillère à café de thym séché
- Sel et poivre au goût
- Pour les bols :
- 2 tasses de quinoa ou riz brun cuit
- 1 tasse de tomates cerises coupées en deux
- 1 concombre, coupé en dés
- 1/2 oignon rouge, finement tranché
- 1/2 tasse d'olives Kalamata dénoyautées et coupées en deux
- 1 tasse de feta émiettée
- Persil frais ou aneth pour la garniture (optionnel)
- Pour la sauce tzatziki :
- 1 tasse de yaourt grec
- 1/2 concombre, râpé et égoutté
- 1 gousse d'ail, hachée
- 1 cuillère à soupe d'aneth frais haché
- 1 cuillère à soupe d'huile d'olive
- Sel et poivre au goût
Instructions
- Dans un bol, fouetter l'huile d'olive, le vinaigre de vin rouge, l'ail, l'origan, le thym, le sel et le poivre.
- Ajouter les filets de poulet dans la marinade et bien les enrober. Laisser mariner au moins 15 minutes (jusqu'à 2 heures au réfrigérateur pour plus de saveur).
- Préparer la sauce tzatziki en mélangeant le yaourt grec, le concombre râpé et égoutté, l'ail, l'aneth, l'huile d'olive, le sel et le poivre dans un bol. Réfrigérer jusqu'au moment de servir.
- Préchauffer une poêle-gril ou une poêle à feu moyen-vif. Retirer le poulet de la marinade et jeter l'excès.
- Cuire le poulet 6-7 minutes de chaque côté, jusqu'à ce qu'il atteigne 75°C (165°F). Laisser reposer quelques minutes puis trancher.
- Dans des bols de service, déposer une base de quinoa ou riz cuit.
- Ajouter le poulet tranché, les tomates cerises, le concombre, l'oignon rouge, les olives Kalamata et la feta émiettée.
- Terminer en nappant généreusement de sauce tzatziki et garnir de persil ou d'aneth frais si désiré.
Notes
Pour une option végétarienne, remplacez le poulet par du halloumi grillé ou des pois chiches rôtis. Variez les céréales avec du riz de chou-fleur ou du farro. Ajoutez des légumes rôtis pour plus de couleurs et de nutriments.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Plat Principal
- Method: Grillé
- Cuisine: Méditerranéenne
Nutrition
- Serving Size: 1 bol
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
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