Greek Chicken Bowls
Fresh, bright, and easy to make, these Greek Chicken Bowls feature lemony grilled chicken, crisp cucumbers and tomatoes, salty feta, and cool tzatziki, perfect for a healthy weeknight meal.
Ingredients
For the Chicken Marinade
- 2 pieces chicken breast Pound chicken thin for even cooking.
- 3 tablespoons olive oil Drizzle extra for serving.
- 2 cloves garlic Minced.
- 2 tablespoons lemon juice Adjust to taste.
- 1 teaspoon salt Salt to taste.
- 1/2 teaspoon pepper Freshly cracked preferred.
For the Bowls
- 1 cup cucumbers Chopped.
- 1 cup tomatoes Chopped.
- 1/2 cup red onion Thinly sliced.
- 1/2 cup feta cheese Crumbled.
- 1/4 cup fresh parsley Chopped for garnish.
For the Tzatziki Sauce
- 1 cup Greek yogurt Full-fat for richer taste.
- 2 cloves garlic Minced.
- 1/2 cup cucumber Grated and drained.
- 2 tablespoons lemon juice To taste.
- 1 teaspoon dill Fresh or dried.
Instructions
Preparation
- Marinate the chicken breast in olive oil, minced garlic, lemon juice, salt, and pepper for at least 30 minutes.
- Prepare the tzatziki sauce by mixing Greek yogurt, minced garlic, grated cucumber, lemon juice, and dill in a bowl.
- Chop fresh veggies: cucumbers, tomatoes, and red onion.
Cooking
- Grill or pan-sear the marinated chicken until fully cooked.
- Once the chicken is cooked, slice it.
Assembly
- Assemble the bowls by adding the sliced chicken, chopped veggies, crumbled feta cheese, and a dollop of tzatziki sauce.
Notes
Serve the bowls warm or at room temperature. For a fuller meal, add a base like rice or quinoa. Store leftovers in an airtight container in the fridge for up to 3 days.