Greek Chicken Bowls

Greek Chicken Bowls: A Cozy & Delicious Weeknight Dinner

We all have those days when the evening rolls around, and you find yourself standing in the kitchen, brainstorming an easy weeknight dinner that feels both comforting and fulfilling. It’s times like these that I lean into the vibrant, fresh flavors of the Mediterranean with my beloved Greek Chicken Bowls. Picture tender grilled chicken, a colorful medley of veggies, and creamy tzatziki slathered lovingly over a fluffy bed of quinoa or rice. The moment you take that first bite, you are transported to a sunlit terrace overlooking the azure sea. It’s pure bliss! This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Healthy and nutritious: Packed with protein and wholesome veggies, this dish is a nourishing choice for dinner.
• Quick and easy: Perfect for a busy weeknight dinner, ready in under 30 minutes!
• Versatile: Customize with your favorite vegetables or grains for a unique twist every time.
• Family-friendly: Kids and adults alike will love the vibrant flavors and colorful presentation.
• Make-ahead option: Prepare the chicken and tzatziki sauce ahead of time for an even quicker meal.

Ingredients You’ll Need for Greek Chicken Bowls

The beauty of these Greek Chicken Bowls is in their simplicity! Here’s what you’ll need to have on hand:

• 2 cups cooked quinoa or rice
• 1 lb chicken breast, grilled and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• Feta cheese, crumbled
• Olive oil
• Lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber (grated and drained)
• 2 cloves garlic (minced)
• 1 tbsp fresh dill (chopped)
• Lemon juice
• Salt

Let’s Make It Together

Now that you have your ingredients assembled, let’s dive into the wholesome, step-by-step process of creating these delightful bowls!

1. Start by preparing the base: Cook quinoa or rice according to package directions until tender and fluffy.
2. While the grains are cooking, grill the chicken breast until fully cooked, about 6-7 minutes per side, then slice it into bite-sized pieces.
3. In a large mixing bowl, combine the cherry tomatoes, diced cucumber, bell pepper, thinly sliced red onion, Kalamata olives, and your juicy grilled chicken.
4. Drizzle the mixture with olive oil, a generous squeeze of lemon juice, and season with salt and pepper. Toss everything together until well combined, letting those gorgeous flavors marry beautifully.
5. For the tzatziki sauce, simply mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and a pinch of salt in a bowl until creamy and well blended.
6. To serve, place a hearty scoop of cooked quinoa or rice in each bowl, then generously top it with the colorful chicken and veggie mixture and a dollop of tzatziki sauce.
7. Finally, garnish each bowl with crumbled feta cheese and freshly chopped parsley for that burst of freshness!

Delicious Variations to Try

While this Greek Chicken Bowl recipe is already bursting with flavor, here are a few fun ways to customize it:

• Add a dash of spice: Toss in some sliced jalapeños or sprinkle with red pepper flakes for a zesty kick.
• Swap the grains: Try couscous or farro in place of quinoa or rice for a different texture.
• Rich and creamy: Add avocado slices to the mix for a creamy contrast that’s oh-so-satisfying.
• Chickpea power: Replace the chicken with roasted chickpeas for a delicious vegetarian option packed with protein.

Chef Emma’s Helpful Tips

Here are a few of my kitchen secrets that will elevate your Greek Chicken Bowls:

• Make-ahead sauce: Prepare the tzatziki sauce a day in advance for even richer flavors; it will keep well in the fridge for up to 3 days.
• Perfectly sliced chicken: Let the chicken rest for a few minutes after grilling before slicing; this keeps it incredibly juicy.
• Fresh ingredients: Use the freshest vegetables you can find—vine-ripened tomatoes and crunchy cucumbers make all the difference!
• Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days; just keep the tzatziki separate for best results.

Nutrition Information per Serving

• Serving Size: 1 bowl
• Calories: 450
• Carbs: 50g
• Sugar: 6g
• Fat: 18g
• Protein: 30g
• Sodium: 800mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can grill the chicken, prepare the tzatziki, and chop the veggies ahead of time to save on prep work during the week.

Can I use different ingredients?
Definitely! Feel free to swap out the veggies depending on what you have on hand or what’s in season.

How do I store leftovers?
Store any leftover bowls in an airtight container in the fridge. The flavors continue to develop, making for a tasty lunch the next day!

How long does it last?
These Greek Chicken Bowls will last in the refrigerator for up to 3-4 days.

Wrapping It Up

These Greek Chicken Bowls are much more than just a meal; they’re a forum for sharing, laughter, and memories gathered around the dinner table. With fresh ingredients, a bright tzatziki sauce, and the comforting flavors of Mediterranean cuisine, they promise to bring both nourishment and joy to your table. Remember to save this recipe to your favorite Pinterest board so it’s ready when you need a cozy treat!

Greek Chicken Bowls

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• Author: Chef Emma
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: High Protein

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Description

A vibrant bowl filled with tender grilled chicken, fresh veggies, and creamy tzatziki on a cozy bed of quinoa or rice, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 cups cooked quinoa or rice
• 1 lb chicken breast, grilled and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, thinly sliced
• 1 cup Kalamata olives, pitted
• Feta cheese, crumbled
• Olive oil
• Lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber (grated and drained)
• 2 cloves garlic (minced)
• 1 tbsp fresh dill (chopped)
• Lemon juice
• Salt

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Instructions

1. Cook quinoa or rice according to package directions until tender and fluffy.
2. Grill the chicken breast until fully cooked, about 6-7 minutes per side, then slice it into bite-sized pieces.
3. In a large mixing bowl, combine the cherry tomatoes, diced cucumber, bell pepper, thinly sliced red onion, Kalamata olives, and grilled chicken.
4. Drizzle with olive oil, a squeeze of lemon juice, and season with salt and pepper. Toss together until well combined.
5. For the tzatziki sauce, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt in a bowl until creamy and well blended.
6. To serve, place quinoa or rice in bowls, top with the chicken and veggie mixture, and add a dollop of tzatziki sauce.
7. Garnish with crumbled feta cheese and chopped parsley.

Notes

Prepare tzatziki sauce in advance for richer flavors. Store leftovers in an airtight container for 3-4 days, keeping tzatziki separate.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Greek, chicken, bowls, quick dinner, healthy, Mediterranean, tzatziki, quinoa