why make this recipe
Greek Chicken Bowls are a delicious and healthy meal option that combines fresh ingredients with bold flavors. They are perfect for lunch or dinner and can be customized to suit your taste. This recipe is easy to prepare and is great for meal prepping, ensuring you have nutritious meals ready to go throughout the week.
how to make Greek Chicken Bowls
Ingredients:
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cup spinach or mixed greens
- 1/2 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
- Olive oil
- Lemon juice
- Fresh parsley, chopped (for garnish)
For Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh dill or mint (optional)
Directions:
- Season the chicken breasts with olive oil, salt, and pepper. Grill or pan-cook the chicken over medium heat until cooked through. Let it rest before slicing.
- In a bowl, mix together the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh herbs to make the tzatziki sauce.
- Assemble the bowls by placing a base of cooked quinoa, topped with sliced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and spinach.
- Drizzle with more olive oil and lemon juice, and top with tzatziki sauce.
- Garnish with feta cheese and parsley if desired. Serve immediately or store for meal prep.
how to serve Greek Chicken Bowls
Serve Greek Chicken Bowls fresh and warm, allowing each diner to enjoy the bright flavors and textures. You can also serve them with additional tzatziki sauce on the side for dipping. They make a delightful meal on their own or can be accompanied by pita bread or a side salad.
how to store Greek Chicken Bowls
To store Greek Chicken Bowls, place them in airtight containers. They can be kept in the refrigerator for up to 4 days. If you’ve made tzatziki sauce, store it separately to keep the ingredients fresh. When ready to eat, simply reheat the chicken and quinoa if desired.
tips to make Greek Chicken Bowls
- For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for a few hours before cooking.
- Use pre-cooked quinoa for a quicker preparation.
- Feel free to add or swap any vegetables based on your preference or seasonal availability.
- Make extra tzatziki sauce to use as a dip for vegetables or pita chips.
variation
You can customize these bowls by adding grilled vegetables, chickpeas for extra protein, or even swapping chicken for shrimp or falafel for a vegetarian option.
FAQs
1. Can I use brown rice instead of quinoa?
Yes, you can use brown rice or any grain you prefer in this recipe.
2. Is the tzatziki sauce necessary?
While tzatziki adds great flavor, you can enjoy the bowls without it or substitute it with hummus or a simple dressing.
3. Can I meal prep these bowls?
Absolutely! Prepare and store them in individual containers for easy grab-and-go meals throughout the week.
Greek Chicken Bowls
Ingredients
Main Ingredients
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red onion, thinly sliced
- 1 medium bell pepper, diced
- 1 cup spinach or mixed greens
- 1/2 cup feta cheese, crumbled optional
- to taste salt
- to taste pepper
- to taste olive oil
- to taste lemon juice
- for garnish fresh parsley, chopped
For Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 medium cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste fresh dill or mint optional
Instructions
Preparation
- Season the chicken breasts with olive oil, salt, and pepper.
- Grill or pan-cook the chicken over medium heat until cooked through.
- Let the chicken rest before slicing.
Tzatziki Sauce
- In a bowl, mix together the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and fresh herbs.
Assembly
- Assemble the bowls by placing a base of cooked quinoa.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and spinach.
- Drizzle with more olive oil and lemon juice, and top with tzatziki sauce.
- Garnish with feta cheese and parsley if desired.