why make this recipe
Greek Chicken Bowls are a fantastic choice for a delicious, healthy, and satisfying meal. They combine tender marinated chicken with fresh vegetables, creamy feta, and a tasty homemade tzatziki. This bowl is perfect for meal prep and can be customized to fit your taste. Plus, the colorful ingredients make it visually appealing!
how to make Greek Chicken Bowls
Ingredients:
- 1 lb (450g) chicken breast, cut into 1-inch cubes
- 1/2 cup (120g) plain Greek yogurt
- 2 tbsp (30ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 3 cloves garlic, minced
- 1 tsp (2g) dried oregano
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
- 2 cups (310g) cooked white rice
- 1 cup (150g) cucumber, diced
- 1 cup (150g) cherry tomatoes, halved
- 1/4 cup (40g) red onion, thinly sliced
- 1/3 cup (50g) kalamata olives, pitted
- 1/2 cup (60g) feta cheese, crumbled
- 2 cups (60g) baby spinach or romaine lettuce, chopped
- 1/2 cup (120g) plain Greek yogurt
- 1/4 cup (60g) cucumber, grated and squeezed dry
- 1 tbsp (15ml) lemon juice
- 1 tbsp (15ml) fresh dill, chopped
- 1 clove garlic, grated
- 1 pinch salt
Directions:
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth.
- Fold in the chicken cubes, making sure they are all covered with the marinade. Cover the bowl and let it refrigerate for 30 minutes. This step helps to tenderize the chicken.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat with a little oil. Wait for the oil to shimmer.
- Add the chicken to the pan in a single layer. Sear for 7-8 minutes, or until the edges are golden brown and charred.
- In a separate small bowl, mix the Greek yogurt, squeezed grated cucumber, lemon juice, fresh dill, grated garlic, and a pinch of salt to make the tzatziki.
- Divide the cooked rice into four bowls and add a handful of chopped baby spinach on top.
- Arrange the charred chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and olives on top of the spinach.
- Sprinkle crumbled feta cheese over each bowl and drizzle with the homemade tzatziki sauce in the center.
how to serve Greek Chicken Bowls
Serve the Greek Chicken Bowls immediately after making them. They are best enjoyed fresh, with all the vibrant flavors intact. You can eat them warm or at room temperature. Pair them with a slice of pita bread or a side of hummus for a complete Mediterranean experience!
how to store Greek Chicken Bowls
To store leftovers, place the components in separate airtight containers. Keep the chicken, rice, and vegetables together, but store the tzatziki sauce separately to prevent sogginess. The bowls can be kept in the refrigerator for up to 3 days. When ready to eat, reheat the chicken and rice gently in the microwave.
tips to make Greek Chicken Bowls
- Marinate the chicken longer if you have time. Up to 2 hours will deepen the flavor.
- Use fresh herbs whenever possible for the best taste in your tzatziki.
- Customize your bowls! Add other veggies like bell peppers or roasted eggplant to suit your preference.
variation
You can easily swap the chicken for grilled shrimp or chickpeas for a vegetarian version. Feel free to change the grains, using quinoa or farro instead of rice for added nutrition.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken and prepare the tzatziki ahead of time. Just assemble the bowls when you’re ready to serve.
2. Is this dish gluten-free?
Yes, if you use gluten-free rice and are cautious with the ingredients in the tzatziki, this dish can be made gluten-free.
3. What can I use instead of feta cheese?
If you prefer, you can use goat cheese or omit the cheese altogether for a dairy-free option.
Greek Chicken Bowls
Delicious and healthy Greek Chicken Bowls featuring marinated chicken, fresh vegetables, and homemade tzatziki.
For the Chicken Marinade
- 1 lb chicken breast, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Bowls
- 2 cups cooked white rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 2 cups baby spinach or romaine lettuce, chopped
For the Tzatziki
- 1/2 cup plain Greek yogurt
- 1/4 cup cucumber, grated and squeezed dry
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 clove garlic, grated
- 1 pinch salt
Marinating the Chicken
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper until smooth.
- Fold in the chicken cubes, making sure they are all covered with the marinade. Cover the bowl and let it refrigerate for 30 minutes.
Cooking the Chicken
- Heat a large non-stick skillet or cast-iron pan over medium-high heat with a little oil. Wait for the oil to shimmer.
- Add the chicken to the pan in a single layer. Sear for 7-8 minutes, or until the edges are golden brown and charred.
Making the Tzatziki
- In a separate small bowl, mix the Greek yogurt, squeezed grated cucumber, lemon juice, fresh dill, grated garlic, and a pinch of salt to make the tzatziki.
Assembling the Bowls
- Divide the cooked rice into four bowls and add a handful of chopped baby spinach on top.
- Arrange the charred chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and olives on top of the spinach.
- Sprinkle crumbled feta cheese over each bowl and drizzle with the homemade tzatziki sauce in the center.
Serve the Greek Chicken Bowls immediately after making them, warm or at room temperature. You can pair them with a slice of pita bread or hummus for a complete experience. Store leftovers in separate airtight containers for up to 3 days.