why make this recipe
Lemon Herb Greek Chicken Bowls are a delicious way to enjoy a healthy meal. This recipe is packed with flavor and features lean protein, fresh vegetables, and a refreshing tzatziki sauce. It is easy to prepare, making it a perfect choice for busy weeknights or meal prep for the week ahead. Enjoying a bowl like this is not just tasty; it also brings vibrant colors and nutrients to your plate.
how to make Lemon Herb Greek Chicken Bowls
To make Lemon Herb Greek Chicken Bowls, follow these simple steps:
Ingredients:
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 lemon (juiced)
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 bell pepper (diced)
- 1/4 red onion (sliced)
- Fresh parsley (for garnish)
For Tzatziki:
- 1 cup Greek yogurt
- 1 cucumber (grated, drained)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
- Preheat the grill or a grill pan over medium-high heat.
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and marinate for about 30 minutes.
- While the chicken is marinating, prepare the tzatziki by mixing yogurt, grated cucumber, garlic, olive oil, salt, and pepper in a bowl.
- Grill the chicken for 6-7 minutes on each side, or until fully cooked.
- Let the chicken rest for a few minutes before slicing.
- Assemble the bowls by placing a scoop of quinoa or rice in each bowl, topping with grilled chicken, cherry tomatoes, cucumber, bell pepper, and red onion.
- Drizzle with tzatziki and garnish with fresh parsley. Serve and enjoy!
how to serve Lemon Herb Greek Chicken Bowls
Serve the bowls warm or at room temperature. They make a great lunch or dinner option. For a complete meal, add a piece of crusty bread or a side salad. Garnish with extra parsley and a wedge of lemon for added flavor.
how to store Lemon Herb Greek Chicken Bowls
Store any leftovers in an airtight container in the refrigerator. The chicken and vegetables will stay fresh for up to three days. Keep the tzatziki separate until you are ready to eat to maintain its texture.
tips to make Lemon Herb Greek Chicken Bowls
- For extra flavor, let the chicken marinate for longer, even overnight if you have time.
- You can use boneless, skinless thighs instead of chicken breasts for a juicier option.
- Adjust the vegetables based on what you have on hand. Roasted vegetables also work well in this bowl.
variation
Feel free to mix and match the ingredients. You can substitute quinoa with brown rice or couscous. Add olives, feta cheese, or avocado for more Mediterranean flair.
FAQs
Can I use store-bought tzatziki?
Yes, you can use store-bought tzatziki if you’re short on time. It will save you the extra step.
How can I make this recipe spicier?
Add red pepper flakes or a pinch of cayenne pepper to the marinade for a bit of heat.
Can I freeze leftovers?
Yes, you can freeze the grilled chicken and vegetables. However, the texture may change upon reheating. It’s best to store fresh tzatziki separately, as it does not freeze well.
Lemon Herb Greek Chicken Bowls
Ingredients
For the Chicken Bowl
- 2 pieces chicken breasts Boneless and skinless
- 2 tablespoons olive oil Extra virgin recommended
- 1 piece lemon (juiced) Fresh lemon juice adds the best flavor
- 2 teaspoons dried oregano
- to taste Salt and pepper Adjust according to preference
- 1 cup cooked quinoa or rice Quinoa adds extra protein
- 1 cup cherry tomatoes (halved) Adds sweetness and color
- 1 piece cucumber (diced) Use fresh cucumber for crunch
- 1 piece bell pepper (diced) Any color bell pepper works
- 1/4 piece red onion (sliced) For extra flavor
- to taste Fresh parsley (for garnish) Chopped
For Tzatziki
- 1 cup Greek yogurt Plain
- 1 piece cucumber (grated, drained) Make sure to drain excess moisture
- 2 cloves garlic (minced) Adjust according to taste
- 1 tablespoon olive oil Extra virgin recommended
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Preheat the grill or a grill pan over medium-high heat.
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper. Add the chicken breasts and marinate for about 30 minutes.
- While the chicken is marinating, prepare the tzatziki by mixing yogurt, grated cucumber, garlic, olive oil, salt, and pepper in a bowl.
Cooking
- Grill the chicken for 6-7 minutes on each side, or until fully cooked.
- Let the chicken rest for a few minutes before slicing.
Assembly
- Assemble the bowls by placing a scoop of quinoa or rice in each bowl.
- Top with grilled chicken, cherry tomatoes, cucumber, bell pepper, and red onion.
- Drizzle with tzatziki and garnish with fresh parsley. Serve and enjoy!