Description
These Greek Chicken Bowls are a fresh and flavorful meal option. Grilled chicken marinated in lemon and herbs, served with cauliflower rice or quinoa, fresh veggies, olives, and a creamy tzatziki sauce.
Ingredients
Units
Scale
For the chicken:
- 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
For the bowls:
- 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
- For the chicken: In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
- Cook the chicken: Brush grill grates or a grill pan with olive oil and heat to medium high. Grill the chicken breasts for about 5 minutes per side until no longer pink in the center. Let rest, then slice.
- Assemble the bowls: Divide cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Squeeze fresh lemon juice over the top. Add pita chips if desired. Garnish with dill and parsley.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
