Description
Bright and comforting Greek Chicken Bowls featuring seasoned grilled chicken, quinoa or brown rice, fresh veggies, and creamy tzatziki.
Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts
- 2 cups cooked quinoa or brown rice
- 1 medium cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 medium red onion, diced
- 1 cup bell peppers, diced
- 1/2 cup (about 75 g) feta cheese, crumbled
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- For the tzatziki: 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1–2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Rinse and pat dry the chicken breasts. Season both sides with salt, pepper, and a drizzle of olive oil. Preheat grill or oven to 400°F (200°C).
- Cook quinoa or brown rice according to package directions and set aside.
- Dice cucumber, halve cherry tomatoes, dice red onion and bell pepper, and crumble feta. Toss mixed greens.
- For the chicken, grill for 6–8 minutes per side or bake for 18–22 minutes until internal temp reaches 165°F (74°C). Rest for 5 minutes and slice thinly.
- For the tzatziki, combine Greek yogurt, minced garlic, lemon juice, dill, and salt & pepper in a bowl. Chill until ready to serve.
- Assemble the bowls by dividing quinoa or rice among bowls, topping with mixed greens, chicken, vegetables, and drizzling tzatziki over each bowl. Finish with crumbled feta and black pepper.
- Serve immediately.
Notes
Store components separately if meal-prepping to keep textures fresh. Tzatziki flavors meld best after 10–15 minutes chilling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 84g
- Cholesterol: 80mg