Ingredients
Scale
For the Chicken Marinade:
- 1 ½ pounds (about 4–5) boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For the Greek Salad:
- 1 cucumber, diced
- 1 large tomato, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 garlic clove, minced
- Salt and pepper, to taste
For Serving:
- 2 cups cooked rice or quinoa (can be prepared ahead of time)
- Fresh parsley for garnish (optional)
- Feta cheese, crumbled (optional)
- Extra lemon wedges for serving
Ingredient Highlights for Greek Chicken Bowls
- Chicken Breasts: The lean chicken breast is a great source of protein, and when marinated in the Greek-inspired flavors, it becomes juicy and tender.
- Greek Yogurt: The key to a creamy and tangy tzatziki sauce, Greek yogurt provides probiotics and adds richness to the bowl.
- Olives and Feta: Kalamata olives and feta cheese bring authentic Mediterranean flavors to the dish. They add saltiness and tanginess that balance out the freshness of the salad.
- Lemon and Oregano: These two ingredients are staples in Greek cuisine and add brightness, depth, and aromatic flavor to the marinade and salad.
Instructions
Marinate the Chicken:
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, paprika, cumin, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and make sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Prepare the Greek Salad:
- Make the Salad: In a medium bowl, combine the diced cucumber, tomato, red onion, and Kalamata olives. Drizzle with olive oil and red wine vinegar, and sprinkle with dried oregano, salt, and pepper. Toss to combine and set aside.
Make the Tzatziki Sauce:
- Combine the Ingredients: In a small bowl, mix together Greek yogurt, olive oil, lemon juice, dill, minced garlic, salt, and pepper. Stir until smooth and well combined. Taste and adjust seasoning as needed. Keep refrigerated until ready to serve.
Cook the Chicken:
- Grill or Cook the Chicken: Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Cook the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
- Rest the Chicken: Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes before slicing it into thin strips or bite-sized pieces.
Assemble the Greek Chicken Bowls:
- Assemble the Bowls: Start with a base of rice or quinoa in each bowl. Top with the grilled chicken, Greek salad, and a generous dollop of tzatziki sauce.
- Garnish and Serve: If desired, garnish with fresh parsley, crumbled feta cheese, and extra lemon wedges for a burst of flavor. Serve immediately.
- Prep Time: 30minutes
- Cook Time: 15minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 15g
- Carbohydrates: 40g
- Protein: 30g