Greek Chicken Bowls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
660 kcal
-
Course
Main Course
Greek Chicken Bowls
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
for the chicken:
- 1 1/2 lbs (675g) chicken breast
- 2 tablespoons Frying oil divided
- 1 1/2 tablespoons lemon juice
- Zest of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon oregano
- 3 tablespoons flour
- salt and pepper to taste
tzatziki sauce:
- 1 English cucumber
- 1/2 cup Greek yogurt
- 2 teaspoons lemon juice
- 1 clove garlic
- 1 tablespoon chopped dill
- salt and pepper to taste
cucumber tomato salad:
- 1/3 English cucumber
- 2 medium tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 small red onion
- 1 tablespoon chopped parsley
- 1 1/2 ounces (45g) feta cheese crumbled
- 5 kalamata olives
- salt and pepper to taste
lemon rice:
- 2 tablespoons olive oil or butter
- 2 cloves garlic
- 1 cup (190g) uncooked long grain rice
- 1/4 teaspoon dried oregano
- 1 1/2 cups chicken broth
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- salt and pepper to taste
Instructions
Make tzatziki:
- Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
- Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
- In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill. Season the sauce with salt and pepper.
Make lemon rice:
- Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
- Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes. Take the pot off the heat and leave it (covered) to rest for 10 minutes.
- Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.
Make quick cucumber tomato salad:
- Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.
- Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.
Cook the chicken:
- Cook the chicken breasts in half horizontally so that you have thinner fillets (you can also pound them with a meat tenderizer). Add to a bowl with 1 tablespoon of oil, lemon juice, lemon zest, garlic powder, and oregano. Season with salt and pepper. Stir to coat and leave to marinate for 15-30 minutes.
- Remove the chicken from the marinade. Dredge in flour on all sides.
- Heat the remaining tablespoon of oil over medium-high heat in a frying pan. Cook chicken fillets in batches, until browned on both sides and cooked through in the center.
- Remove from the pan, let rest for at least 5 minutes then cut into slices.
Assemble:
- Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.
- Enjoy!
Notes
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
660kcal
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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