Description
These Greek Chicken Bowls feature tender grilled chicken marinated in lemon and herbs, served over cauliflower rice or quinoa with fresh vegetables, olives, tangy tzatziki, and crumbled feta for a light and flavorful Mediterranean-inspired meal perfect for a healthy 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 mix well to evenly coat the chicken. Refrigerate and marinate for at least 30 minutes to 1 hour, turning the bag occasionally to maximize flavor infusion.
- Preheat the Grill: Prepare your grill by heating it to medium-high heat to ensure proper cooking and nice grill marks on the chicken.
- Grill the Chicken: Place the marinated chicken breasts on the preheated grill and cook for about 5 minutes on each side, or until the chicken is cooked through, no longer pink in the center, and reaches an internal temperature of 165°F. Remove from grill and let the chicken rest for 5 minutes to retain juices.
- Slice the Chicken: After resting, slice the grilled chicken breasts into bite-sized strips for easy assembly and eating.
- Assemble the Bowls: Divide the cooked cauliflower rice, regular rice, or quinoa evenly among 4 bowls. Top each bowl with the sliced grilled chicken, halved grape tomatoes, chopped cucumber, sliced kalamata olives, and red onion slices.
- Add Tzatziki and Feta: Spoon generous dollops of tzatziki sauce on top of each bowl and sprinkle with crumbled feta cheese for creamy, tangy flavor.
- Garnish and Serve: Squeeze fresh lemon juice over each bowl to brighten flavors. Garnish with fresh dill and parsley, if using. Add pita chips on the side for extra crunch if desired. Serve immediately for best taste and texture.
Notes
- Marinating the chicken overnight will deepen the flavor even more.
- Cauliflower rice is a low-carb alternative; regular rice or quinoa work well for a heartier bowl.
- Use fresh herbs like dill and parsley to enhance freshness but they are optional.
- Pita chips add crunch but can be omitted for a gluten-free meal.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
