Description
Indulge in the vibrant flavors of Greek Chicken Bowls, where tender, marinated chicken meets a refreshing medley of crisp vegetables and creamy tzatziki. Each bite offers a delightful contrast of textures, from the juicy chicken to the crunchy cucumbers and the smooth, tangy yogurt sauce.
Ingredients
Scale
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Salt to taste
- For the Bowls:
- 2 cups cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
Instructions
- In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat the grill to medium-high heat (about 400°F or 200°C).
- Grill the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- While the chicken is grilling, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt in a bowl. Set aside.
- Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.
- To assemble the bowls, start with a base of quinoa or rice, then layer on the grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle with tzatziki sauce and serve immediately.
Notes
- This dish can be made ahead by marinating the chicken and preparing the tzatziki sauce a day in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a low-carb option, substitute quinoa or rice with cauliflower rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main-dishes
- Method: grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams
Keywords: Greek Chicken Bowls, Mediterranean recipes, healthy dinner, grilled chicken, tzatziki sauce, quinoa bowls, easy meal prep, gluten-free meals, fresh ingredients, summer recipes, protein-packed, flavorful dishes