Greek Chicken Bowls
A healthy and customizable dish featuring grilled chicken, fresh veggies, and creamy tzatziki, perfect for a quick dinner or meal prep.
Ingredients
For the Chicken and Bowls
- 4 pieces Chicken breasts Boneless, skinless
- 2 tablespoons Olive oil For marinating the chicken
- 3 cloves Garlic Minced, for marinade and tzatziki
- 2 tablespoons Lemon juice Freshly squeezed for marinade and tzatziki
- 1 medium Cucumber Chopped for bowls and grated for tzatziki
- 2 medium Tomatoes Chopped for bowls
- 1 small Red onion Chopped for bowls
- 1 medium Bell pepper Chopped for bowls
- 1 cup Feta cheese Crumbled, for topping
- 1 cup Quinoa or rice Cooked, for base of bowls
- 1 teaspoon Salt For seasoning
- 1 teaspoon Pepper For seasoning
For the Tzatziki Sauce
- 1 cup Yogurt Plain Greek yogurt preferred
- 1 medium Cucumber Grated for sauce
- 2 cloves Garlic Minced
- 1 tablespoon Dill Fresh or dried
- 2 tablespoons Lemon juice Freshly squeezed
Instructions
Preparation
- Marinate the chicken breasts in olive oil, garlic, lemon juice, salt, and pepper for at least 30 minutes.
- Cook quinoa or rice according to package instructions.
- Chop fresh veggies (cucumber, tomato, red onion, and bell pepper).
- Prepare tzatziki sauce by mixing yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl.
Cooking
- Grill or bake the marinated chicken until fully cooked, reaching an internal temperature of 165°F.
Assembly
- Assemble the bowls by placing quinoa or rice at the bottom, topped with sliced chicken, fresh veggies, crumbled feta cheese, and a generous drizzle of tzatziki sauce.
Notes
Serve warm or cold. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and grains in the microwave, but enjoy veggies cold for a nice crunch. Marinating the chicken longer will enhance the flavor.