Description
Greek Chicken Bowls with juicy chicken, tangy feta, fresh veggies, and creamy tzatziki. A quick, healthy, and flavor-packed meal to satisfy any craving.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon (9g) dried oregano
- 1 teaspoon (5g) dried thyme
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) black pepper
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) chicken broth
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) fresh lemon juice
- Zest of 1 lemon
- 1 English cucumber, diced (about 2 cups)
- 1 pint (300g) cherry tomatoes, halved
- 1 red onion, thinly sliced
- ½ cup (75g) kalamata olives, pitted and halved
- 4 ounces (115g) feta cheese, crumbled
- 1 cup (240g) tzatziki sauce (store-bought or homemade)
- Fresh dill and lemon wedges for garnish
Instructions
- Step 1: Prepare the chicken marinade by combining olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper in a large bowl. Whisk thoroughly until well-blended. Add chicken breasts to the mixture, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
- Step 2: When ready to cook, remove chicken from refrigerator and let it stand at room temperature for 15-20 minutes. Meanwhile, preheat your grill to medium-high heat or heat a tablespoon of oil in a large skillet over medium-high heat.
- Step 3: Cook the chicken for 5-7 minutes on each side until golden brown and the internal temperature reaches 160°F (71°C). Remove from heat, tent loosely with foil, and let rest for 5 minutes before slicing against the grain into strips. This resting period allows the juices to redistribute, keeping your chicken for the **Greek Chicken Bowls** moist and tender.
- Step 4: While the chicken rests, prepare the lemon rice. Rinse rice under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 1-2 minutes, stirring frequently until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Step 5: Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lemon juice and zest. The acidity brightens the rice, providing a perfect base for your **Greek chicken meal prep bowls**.
- Step 6: Prepare all your fresh components: dice cucumber, halve cherry tomatoes, slice red onion, halve olives, and crumble feta cheese. Arrange these in separate bowls for a beautiful presentation if serving family-style, or proceed to assembly.
- Step 7: Assemble your **Greek Chicken Bowls** by dividing the lemon rice among four bowls. Arrange sliced chicken and all prepared vegetables in sections around the bowl. Sprinkle with feta cheese, add a generous dollop of tzatziki sauce, and garnish with fresh dill and lemon wedges. This arrangement creates a visually stunning presentation that highlights each component.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 calories per serving
- Sugar: 5 grams
- Sodium: 1200 mg
- Fat: 28 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 100 mg