Description
Greek Chicken Bowl: Juicy grilled chicken, tangy feta, crisp cucumbers, and zesty tzatziki. Quick, comforting, and crowd-pleasing Mediterranean flavors.
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 (2g) dried thyme
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (1g) black pepper
- 2 cups (370g) cooked quinoa or brown rice
- 2 cups (300g) cherry tomatoes, halved
- 1 large cucumber (about 2 cups/300g), diced
- 1 red bell pepper (about 1 cup/150g), chopped
- ½ red onion (about ½ cup/80g), thinly sliced
- ¾ cup (100g) kalamata olives, pitted
- 4 ounces (113g) feta cheese, crumbled
- 1 cup (245g) Greek yogurt
- ½ cucumber, grated and drained
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) lemon juice
- 1 garlic clove, minced
- 2 tablespoons (8g) fresh dill, chopped
- ¼ teaspoon salt
Instructions
- Step 1: Marinate the Chicken In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk these ingredients thoroughly to create a cohesive marinade. Add your chicken breasts to the mixture, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination will yield the most flavorful results for your Greek Chicken Bowl. The acids and herbs in this marinade work together to both tenderize and infuse the meat with classic Mediterranean flavors.
- Step 2: Prepare the Tzatziki Sauce While your chicken is marinating, grate half a cucumber and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove excess moisture—this is crucial for achieving that perfect tzatziki consistency. In a medium bowl, combine the Greek yogurt, drained cucumber, olive oil, lemon juice, minced garlic, chopped dill, and salt. Stir until well incorporated, then cover and refrigerate until ready to serve. This cooling sauce adds a creamy counterpoint to your Greek Chicken Bowl and develops better flavor as it chills.
- Step 3: Cook the Chicken Remove the marinated chicken from the refrigerator 20 minutes before cooking to bring it closer to room temperature for more even cooking. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is shimmering, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, tent loosely with foil, and let rest for 5-10 minutes before slicing against the grain into strips.
- Step 4: Prepare the Bowl Components While your chicken rests, prepare your fresh components. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, thinly slice the red onion, and gather your kalamata olives and feta cheese. If your quinoa or rice isn’t already cooked, prepare according to package instructions. Having all components ready before assembly ensures your Greek Chicken Bowl comes together quickly and efficiently.
- Step 5: Assemble Your Greek Chicken Bowls Start by dividing the cooked quinoa or rice among four bowls, creating the hearty base of your Greek Chicken Bowl. Arrange the sliced chicken and prepared vegetables in separate sections around the bowl for visual appeal. Add kalamata olives and sprinkle with crumbled feta cheese. Finish with a generous dollop of tzatziki sauce in the center or on the side. For an extra touch of authenticity, drizzle with additional olive oil and sprinkle with fresh herbs before serving your vibrant Mediterranean chicken bowl.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 110mg