Description
A flavorful and healthy Greek Chicken Bowls recipe featuring marinated grilled chicken served over cauliflower rice or quinoa, topped with fresh vegetables, kalamata olives, tzatziki sauce, and feta cheese. This dish combines vibrant Mediterranean flavors for a wholesome and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 3 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash crushed red pepper flakes
Bowl Ingredients
- 2 cups cooked cauliflower rice, regular rice, or quinoa
- 2 cups grape tomatoes, halved
- 2 cups chopped cucumber
- 1 cup kalamata olives, pitted and sliced
- 1/2 red onion, sliced
- 1 cup tzatziki sauce
- 1/2 cup crumbled feta cheese
- Lemon wedges for serving
- Pita chips (optional)
- Fresh dill and parsley for garnish (optional)
Instructions
- Marinate the chicken: In a gallon-size Ziploc bag, combine the chicken breasts with olive oil, lemon zest, lemon juice, minced garlic, dried oregano, kosher salt, black pepper, and crushed red pepper flakes. Seal the bag and massage the marinade into the chicken. Refrigerate and let it marinate for at least 30 minutes to 1 hour, turning the bag occasionally to ensure even flavor absorption.
- Preheat the grill: Heat your grill to medium-high temperature, preparing it for cooking the chicken evenly.
- Grill the chicken: Place the marinated chicken breasts on the grill. Cook for about 5 minutes on each side, or until the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute.
- Slice the chicken: After resting, slice the grilled chicken breasts into strips suitable for topping your bowls.
- Assemble the bowls: Divide the cooked cauliflower rice or quinoa evenly among four bowls. Top each with sliced grilled chicken, halved grape tomatoes, chopped cucumber, kalamata olives, and sliced red onion. Add a dollop of tzatziki sauce and sprinkle crumbled feta cheese on top. Squeeze fresh lemon juice over each bowl to brighten the flavors.
- Add finishing touches: Optionally, add pita chips for crunch and garnish with fresh dill and parsley. Serve the bowls immediately while the chicken is warm for the best taste experience.
Notes
- For a gluten-free option, use cauliflower rice or quinoa instead of regular rice.
- Marinating the chicken longer than 1 hour can enhance flavor and tenderness.
- If you don’t have a grill, the chicken can be cooked on a stovetop grill pan or baked at 400°F for 20-25 minutes until cooked through.
- Adjust crushed red pepper flakes to control the spice level according to your preference.
- Tzatziki sauce can be homemade or store-bought depending on convenience.
