Greek Chicken Bowls Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 bowls
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Calories
725 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Bowls Recipe
Description
Greek Chicken Bowls Recipe features sliced chicken breast marinated in olive oil, oregano, garlic powder, salt, and pepper, then grilled until cooked through and juicy. The bowls are assembled with vibrant salad ingredients such as cherry tomatoes, cucumber, bell pepper, avocado, thinly sliced red onion, kalamata olives, and diced feta cheese. A drizzle of extra virgin olive oil and fresh lemon juice on the salad adds brightness and richness, while a dollop of tzatziki sauce brings a cool, tangy creaminess that balances the flavors.
The marinated chicken provides a well-seasoned, tender protein element that pairs well with the fresh vegetable salad. The textures combine crisp, creamy, and tender components in each bite. The recipe includes pita bread wedges for a traditional accompaniment, which can be omitted or replaced with grains like rice or quinoa for a gluten-free option.
Marinating the chicken for at least 20 minutes enhances its flavor, though it can be cooked immediately if needed. The bowls can be customized by adding other raw vegetables or swapping the chicken for grilled steak or shrimp. These bowls are ideal for a nutritious lunch or casual dinner where fresh ingredients are highlighted and balanced by seasoned grilled chicken and creamy tzatziki.
Ingredients
For the Greek Chicken:
- 1 lb chicken breast 2 boneless, skinless breasts, sliced lengthwise into 4 cutlets
- 2 Tbsp extra virgin olive oil
- 1 ½ tsp dried oregano leaves
- ½ tsp salt fine sea salt
- ½ tsp black pepper freshly ground
- ½ tsp garlic powder
Salad Ingredients:
- 2 cups cherry tomato halved, or chopped heirloom tomatoes
- ½ English cucumber or 2 garden cucumbers, sliced
- 1 bell pepper chopped
- 1 avocado chopped
- ¼ cup red onion thinly sliced
- ½ cup kalamata olives pitted and sliced
- 6 oz feta cheese (about 1 cup diced)
Toppings:
- 1 Tbsp extra virgin olive oil or added to taste, divided
- 1 lemon cut into wedges to serve
- salt added to taste, freshly cracked black pepper
- black pepper added to taste, freshly cracked black pepper
- 1 cup tzatziki sauce or more to taste, divided
- 4 pieces pita bread cut into wedges, divided (See gluten-free variations*)
Instructions
- Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings.
- Marinate the Chicken - In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and toss until the chicken is evenly coated with the seasonings.
- Cook the Greek Chicken - Preheat the grill or skillet to medium heat. Grill or sauté the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer at the thickest part of the chicken. Transfer to a cutting board and let it rest for 10 to 15 minutes before slicing into bite-sized pieces.
- Assemble the Bowls - Divide the salad ingredients into 4 large shallow bowls: chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta cheese.
- To Serve - Drizzle the vegetables with olive oil, squeeze a lemon wedge over your bowls, and sprinkle with salt and pepper. Top with tzatziki sauce, toss gently to combine and serve with pita bread wedges.
Notes
- Marinate the chicken for a minimum of 20 minutes and up to 8 hours to maximize flavor.
- Substitute grilled steak or shrimp for the chicken to vary the protein.
- For a gluten-free meal, replace pita bread with cooked white rice, quinoa, or cauliflower rice.
- Feel free to add additional raw vegetables such as chickpeas, radishes, artichoke hearts, or spinach to the bowls.
- Fresh herbs like scallions or dill can be sprinkled on top for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 725kcal | 36% |
| Carbs | 52g | |
| Protein | 40g | 80% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 1781mg | 74% |
| Potassium | 1114mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 78mg | 87% |
| Calcium | 396mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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