Greek Chicken Bowl
A delicious blend of marinated chicken, fresh vegetables, and creamy tzatziki sauce, perfect for family meals or gatherings.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the Chicken Marinade
- 4 pieces small chicken breasts about 1 1/4 pounds
- 1/4 cup olive oil for richness and flavor
- 1 tablespoon lemon zest for a fragrant citrus note
- 2 tablespoons lemon juice to enhance the marinade
- 2 tablespoons honey for a touch of natural sweetness
- 1 teaspoon garlic powder for depth of flavor
- 1 1/2 teaspoons dried oregano offers Mediterranean aroma
- 1 1/2 teaspoons dried basil offers Mediterranean aroma
- 1 teaspoon salt to season
- 1/4 teaspoon black pepper to season
- 1/2 teaspoon red pepper flakes for a hint of heat
For the Bowl
- 2 cups cooked rice or quinoa as a warm base
- 2 cups halved grape or cherry tomatoes for a burst of freshness
- 2 cups diced or chopped cucumber for crunch
- 4 cups shredded romaine lettuce for added texture
- 1 cup sliced red onion for sweetness
- 1/2 cup feta cheese for creamy richness
For the Tzatziki Sauce
- 1 cup plain Greek yogurt base for the sauce
- 1/2 cup grated cucumber squeezed to remove excess water
- 1 tablespoon lemon juice for the sauce
- 1 tablespoon olive oil to enhance flavor
- 1 teaspoon minced garlic for flavor
- 1/4 teaspoon salt to season
- 1 tablespoon fresh chopped dill for a refreshing herbaceous touch
Instructions
Preparation
- Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl until well combined and fragrant.
- Place the chicken breasts in a zip-lock bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes (up to 4 hours for a deeper flavor).
- Grate the cucumber for the tzatziki, squeeze it to remove excess water, then combine it with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and fresh dill. Refrigerate until ready to serve.
- Cook the rice or quinoa according to package directions. Wash and chop the romaine, halve the cherry tomatoes, dice the cucumber, and slice the red onion.
Cooking
- Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing into strips.
Assembly
- Divide the rice among four bowls. Top each with sliced chicken, fresh vegetables, crumbled feta, and a generous dollop of tzatziki.
Notes
For optimum flavor, allow the chicken to marinate up to 4 hours or overnight. Ensure to squeeze grated cucumber for thick tzatziki consistency. Feel free to swap vegetables and use fresh mint instead of dill if preferred.