Greek Bowls
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 bowls
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Calories
668 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Greek Bowls
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Juicy marinated chicken piled with feta, cucumber, red onion, tomato, and quinoa or rice, Greek bowls are a delicious, healthy meal you can prep ahead!
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil or avocado oil, grapeseed oil, or a different neutral cooking oil
For the Bowls - Choose your Favorites!
- 2 cups Prepared brown rice or quinoa 1 cup uncooked
- 6 cups chopped romaine lettuce or mixed greens of choice
- 1 pint cherry tomatoes halved
- 1 English cucumber thinly sliced
- ½ small red onion thinly sliced
- ⅓ cup crumbled Feta cheese
- Air Fryer Chickpeas
For the Tzatziki Sauce
- ½ large english cucumber peel on (about 8 ounces)
- 1 cup nonfat plain Greek yogurt
- 2 cloves minced garlic about 2 teaspoons
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- Place the chicken in a bowl and toss with the oil, vinegar, paprika, oregano, salt, and pepper. Let sit while you prepare the tzatziki sauce and any desired toppings.
- Prepare the Tzatziki: Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed. Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).
- Heat a cast iron on similar sturdy, heavy-bottomed skillet over medium high heat. Once it's nice and hot, add the oil and swirl to coat. With tongs, remove the chicken thighs from the marinade and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 5 minutes (no peeking!).
- After 5 minutes, lift the chicken and flip it over — if the chicken is sticking to the skilet, let it cook for 1 additional minute; it should remove easily.
- Cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 5 to 6 minutes more. Remove to a cutting board and let rest 5 minutes. Cut into bite-sized pieces.
- Assemble the Bowls: fill a big bowl with your desired mix of rice and lettuce, then top with the chicken and any desired toppings. Serve with tzatziki on top or alongside.
Notes
- Nutritional information is calculated to include all of the components and rice for the grain.
- TO STORE: If possible, refrigerate the components of these bowls separately to keep everything as fresh as possible. The chicken and grains will last up to 4 days in the refrigerator and the tzatziki and veggies will last up to 3 days. If you’ve already put together your bowls, they’ll last a day or two.
- TO REHEAT: Warm up the chicken in a 350ºF oven, in the air fryer, or in the microwave. The grains can be heated in the microwave. (Assembled bowls are either best eaten cold, or do your best to remove the grains and chicken to reheat them separately.)
Nutrition Information
Show Details
Serving
1(of 4)
Calories
668kcal
(33%)
Carbohydrates
54g
(18%)
Protein
50g
(100%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.05g
Cholesterol
175mg
(58%)
Potassium
1404mg
(40%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
7829IU
(157%)
Vitamin C
36mg
(40%)
Calcium
254mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 668kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 175mg | 58% |
| Potassium | 1404mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 7829IU | 157% |
| Vitamin C | 36mg | 40% |
| Calcium | 254mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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