Greek Chicken Bowls
Four bowls of cooked grains, skillet chicken, crisp vegetables, and cucumber-yogurt tzatziki, with optional feta.
Ingredients
Main Ingredients
- 2 cups cooked quinoa or rice measured after cooking
- 2 boneless, skinless chicken breasts fully thawed
- 2 tablespoons olive oil divided, 1 tablespoon for marinade and 1 tablespoon for the skillet
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion diced
- 1 cup lettuce or spinach
- 1/2 cup feta cheese optional
For Tzatziki
- 1 cup Greek yogurt
- 1 cucumber grated and squeezed dry
- 1 clove garlic minced
- 1 tablespoon fresh dill chopped
- Salt to taste
Instructions
Prepare
- Pound thick breasts to an even thickness of about 1/2 inch. Mix 1 tablespoon olive oil, lemon juice, the 2 garlic cloves, oregano, salt, and pepper; coat the chicken and refrigerate for at least 30 minutes.
- Squeeze the grated sauce cucumber dry. Mix with Greek yogurt, the sauce garlic clove, dill, and salt; refrigerate. Prepare the separate diced cucumber, tomatoes, onion, and greens.
Cook
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Drain excess marinade from the chicken and cook about 5–7 minutes per side until 165°F in the thickest part; discard the used marinade.
- Rest the cooked breasts for 5 minutes, then slice.
Assemble
- Put 1/2 cup cooked rice or quinoa in each of 4 bowls. Divide the chicken, vegetables, greens, and tzatziki equally; add 2 tablespoons feta per bowl if using.
Notes
- Refrigerate components promptly at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Store tzatziki and vegetables separately; reheat chicken and grains to 165°F.