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–+ servings
Greek Chicken Bowls

Greek Chicken Bowls

Greek Chicken Bowls are a flavor-packed dinner idea with marinated chicken, vegetables, and sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Greek
Servings 4 bowls
Calories 629 kcal

Equipment

  • grill
  • Skillet
  • bowl
  • zip-top bag
  • rolling pin
  • Meat Mallet

Ingredients
  

Chicken & Marinade

  • 0.25 cup olive oil
  • 1 small lemon zest
  • 0.25 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1.5 teaspoons dried oregano
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts

Remaining Ingredients

  • 6 cups shredded romaine lettuce or baby spinach
  • 2 cups cooked white or brown rice
  • 1 cup halved cherry tomatoes or chopped tomato
  • 1 English cucumber chopped
  • 0.5 cup thinly sliced red onion
  • 0.5 cup pitted kalamata olives
  • 1 cup tzatziki sauce or hummus or tahini sauce
  • 0.5 cup crumbled feta cheese
  • chopped fresh parsley or dill optional, for serving

Instructions
 

Preparation

  • Combine olive oil, lemon zest, lemon juice, Dijon, garlic, dried oregano, dried basil, salt and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix.
  • Pound the chicken breasts to an even ¾-inch thickness before adding them to the marinade. Place chicken breasts in a zip-top bag or between parchment paper and use a rolling pin or meat mallet to pound the chicken.
  • Add the chicken to the bag or bowl and coat with marinade. Refrigerate for at least 30 minutes and up to 12 hours.

Cooking

  • To Cook Chicken on the Grill: Clean the grill grates and heat to medium-high (375-450°F). Discard marinade and grill chicken for 5-8 minutes per side until cooked through to 165°F. Let rest for 5 minutes before slicing.
  • To Cook Chicken on the Stove: Heat 1 tablespoon of olive oil in a large heavy skillet. Discard marinade and add chicken. Cook for about 5-8 minutes per side until cooked through to 165°F. Let rest for 5 minutes before slicing.

Assembly

  • Divide the lettuce and rice between 4 serving bowls. Add sliced cooked chicken, tomatoes, cucumber, red onion, olives, and a scoop of tzatziki, hummus or a drizzle of tahini. Finish with feta and fresh herbs. Serve immediately.

Notes

Homemade tzatziki sauce can be made ahead and stored in the refrigerator for up to 3-4 days. Hummus and tahini sauce can be stored for up to 1 week.

Nutrition

Serving: 1bowlCalories: 629kcalCarbohydrates: 39gProtein: 45gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 1315mgPotassium: 1118mgFiber: 4gSugar: 6gVitamin A: 6813IUVitamin C: 24mgCalcium: 265mgIron: 3mg
Keyword Chicken, Easy Recipe, family-friendly, Greek Chicken Bowls, healthy dinner, marinated chicken
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