Greek Chicken Bowls
User Reviews
4.6
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
4
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Calories
481 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Bowls
Description
This Greek Chicken Bowl recipe includes boneless, skinless chicken breasts marinated in olive oil, fresh lemon juice and zest, garlic, and oregano. After marinating for at least 30 minutes, the chicken is grilled until cooked through and sliced. The bowl is built with a base of riced cauliflower or quinoa, providing a light, grain-like component.
The vegetables—grape tomatoes, cucumber, kalamata olives, and sliced red onion—add color and texture, infusing the dish with crispness and savory notes. Crumbled feta and creamy tzatziki sauce add characteristic Mediterranean flavors and temperatures contrast. The grilled chicken offers a citrusy and aromatic profile enhanced by the marinade’s garlic and oregano.
These bowls serve as a balanced and colorful meal that can be eaten warm or at room temperature. They are suitable for meal prep or for a quick wholesome dinner. Optional garnishes like fresh dill and parsley and pita chips add variety to textures and presentation.
Ingredients
For the chicken:
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 3 tablespoons olive oil
- lemon zest of 1
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- crushed red pepper flakes dash
For the bowls:
- 2 cups cauliflower regular rice, or quinoa, cooked, riced
- 2 cups grape tomatoes halved
- 2 cups cucumber chopped
- 1 cup kalamata olives pitted and sliced
- 1/2 red onion sliced
- 1 cup tzatziki sauce
- 1/2 cup feta cheese crumbled
- lemon for serving, wedges
- Pita chips optional
- dill for garnish, optional, fresh
- parsley for garnish, optional, fresh
Instructions
- For the chicken: In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
- When ready to cook the chicken, brush grill grates or a grill pan with olive oil and heat to medium high heat. Remove the chicken from the bag and discard the marinade.
- Place chicken breasts on grill and grill about 5 minutes per side, depending on the thickness of the chicken. Cook until the chicken is no longer pink in the center and registers 165 degrees in the center, using an instant read thermometer. Remove the chicken from the grill or grill pan and let rest for 5 minutes before slicing. Slice the chicken into think slices and set aside.
- To assemble the Greek bowls: divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of fresh lemon juice over the top. Tuck pita chips into the side of the bowl, if using. Garnish with dill and parsley, if desired. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 97mg | 32% |
| Sodium | 1405mg | 59% |
| Potassium | 976mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 55.3mg | 61% |
| Calcium | 243mg | 24% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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