Description
Enjoy these Greek Chicken Bowls filled with marinated chicken, fresh veggies, and creamy tzatziki sauce. A healthy, flavorful meal ready in minutes!
Ingredients
Scale
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For the Chicken Marinade:
- 4 boneless, skinless chicken breasts (about 1.5 pounds or 680g)
- 3 tablespoons olive oil (45ml)
- Juice of 1 lemon (30ml)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano (1g)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (1g)
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For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (240g)
- 1/2 cucumber, grated and excess water squeezed out (50g)
- 1 tablespoon lemon juice (15ml)
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (5g)
- 1 tablespoon olive oil (15ml)
- Salt and pepper, to taste
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For the Bowls:
- 2 cups cooked rice (or cauliflower rice for a low-carb version)
- 1 cup cherry tomatoes, halved (150g)
- 1/2 red onion, thinly sliced (50g)
- 1/2 cucumber, thinly sliced (50g)
- 1/4 cup Kalamata olives, pitted (30g)
- 1/4 cup crumbled feta cheese (optional) (30g)
Instructions
- Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, lemon juice, garlic, dill, and olive oil. Stir well and season with salt and pepper to taste. Refrigerate until ready to serve.
- Cook the Chicken: Preheat the grill or skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing into strips.
- Prepare the Bowls: While the chicken cooks, prepare the rice and chop the vegetables. Divide the cooked rice between four bowls, and top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta cheese (if using).
- Assemble the Bowl: Drizzle the tzatziki sauce over the chicken and vegetables, and serve immediately.