Greek Chicken Bowls
A vibrant and flavorful dish combining marinated chicken, fresh vegetables, and creamy tzatziki, perfect for family meals or meal prep.
Ingredients
For the Chicken Marinade
- 4 small chicken breasts about 1 1/4 pounds
- 1/4 cup olive oil rich and aromatic
- 1 tablespoon lemon zest adds zesty flavor
- 2 tablespoons lemon juice fresh and tangy
- 2 tablespoons honey sweet and viscous
- 1 teaspoon garlic powder for depth of flavor
- 1 1/2 teaspoons dried oregano hallmark of Greek cuisine
- 1 1/2 teaspoons dried basil adds herbal elegance
- 1 teaspoon salt to taste
- 1/4 teaspoon black pepper for heat
- 1/2 teaspoon red pepper flakes offering spice
For the Bowl
- 2 cups cooked rice or quinoa base of the bowl
- 2 cups halved grape or cherry tomatoes for freshness
- 2 cups diced cucumber adds crunch
- 4 cups shredded romaine lettuce light and crisp
- 1 cup sliced red onion for flavor
- 1/2 cup feta cheese creamy Greek touch
For the Tzatziki Sauce
- 1 cup plain Greek yogurt thick and tangy
- 1/2 cup grated cucumber squeezed to remove excess water
- 1 tablespoon fresh chopped dill enhances flavor
Instructions
Preparation
- In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined.
- Place the chicken breasts in a zip-lock bag, and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
- Grate the cucumber for the tzatziki and squeeze out any excess water. Mix with Greek yogurt, a drizzle of olive oil, minced garlic, salt, and dill. Cover and refrigerate.
- Cook rice or quinoa according to package directions. While that cooks, wash and chop the romaine; halve the tomatoes; dice the cucumbers; and slice the red onion.
Cooking
- Heat a skillet over medium-high heat and cook the marinated chicken breasts for 6-7 minutes per side, aiming for an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing it into strips.
Assembly
- Assemble the bowls starting with a base of rice or quinoa, layer on the sliced chicken, then top with fresh vegetables, feta cheese, and tzatziki.
Notes
Serve with warm pita bread or stuffed grape leaves. Skipping marination results in bland chicken; always use a meat thermometer for perfect doneness. Squeeze cucumber for tzatziki to prevent dilution.