Greek Chicken Bowls
User Reviews
5
3 reviews
Excellent
Greek Chicken Bowls
Report
These Greek chicken bowls are loaded with juicy baked chicken, fluffy rice, crisp cucumber tomato salad, tangy feta, and creamy tzatziki. They're easy, flavorful, and perfect for meal prep!
Share:
Ingredients
Chicken
- 1 ½ lbs chicken thigh boneless, skinless
- 1 teaspoon salt I used kosher
- 1 Tablespoon oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- lemon reserve 1 tsp for tzatziki, use the rest for the chicken, zest from one lemon
Cucumber Tomato Salad
- 2 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 ⅓ cup cucumber diced
- 1 ⅓ cup tomato diced
- ⅔ cup red onion chopped
- 2 Tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
Bowl
- 4-6 cups mixed greens
- 1 Rice Pilaf prepared (we used Far East original or garlic & herb, box
- ¼ cup feta cheese divided, crumbled
- ¼ cup tzatziki divided
- ¼ cup hummus divided
- tahini for serving, optional, sauce
Instructions
- Make the tzatziki sauce by combining the Greek yogurt, cucumber, garlic, lemon juice, zest and dill in a small bowl. Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference. Store in the fridge until ready to serve.
- Make cucumber salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.
- Preheat oven to 425°F. In a small bowl mix together salt, dried oregano, onion powder, garlic powder, pepper and lemon zest.
- Pat chicken dry then coat with the seasoning mixture.
- Add chicken thighs to a 9x13 baking dish. Bake for 25-30 minutes, until chicken is browned and the internal temperature reaches 165°F. Remove from oven and transfer to a cutting board. Let the chicken rest for about 5 minutes before slicing.
- While the chicken is baking, cook the rice pilaf according to the package instructions.
- To assemble bowls, divide the rice between four bowls, followed by 1-1 ½ cups of mixed greens, ¼ of the chicken, ¼ of the cucumber tomato salad, 1 Tablespoon tzatziki, 1 Tablespoon hummus and 1 Tablespoon feta. Drizzle with tahini sauce, if using. Enjoy!
Notes
- Storing: I recommend storing each component in separate containers. Everything should last 5 days in the refrigerator. When you’re ready to enjoy, heat up the warm components over the stovetop or in the microwave and assemble your burrito bowl!
Nutrition Information
Show Details
Serving
1 bowl
Calories
569kcal
(28%)
Carbohydrates
48g
(16%)
Protein
48g
(96%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
163mg
(54%)
Sodium
1321mg
(55%)
Potassium
344mg
(7%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 569kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 48g | 96% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 1321mg | 55% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
