Description
This Greek Chicken Bowls recipe features tender grilled chicken marinated in lemon, garlic, and oregano, served over a bed of cauliflower rice or quinoa with fresh vegetables, olives, and tangy tzatziki sauce. Perfect for a healthy, Mediterranean-inspired meal that’s full of vibrant flavors and easy to assemble.
Ingredients
Scale
For the 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
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
- 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 shake to coat the chicken evenly. Let it marinate in the refrigerator for at least 30 minutes to 1 hour, turning the bag occasionally to ensure all pieces are well-flavored.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F. This will ensure the chicken cooks quickly and develops a nice char without drying out.
- Grill the Chicken: Remove the chicken breasts from the marinade and place them on the hot grill. Cook for approximately 5 minutes on each side or until the internal temperature reaches 165°F and the meat is no longer pink in the center. Once done, transfer the chicken to a plate and allow it to rest for 5 minutes for juicy results.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips or bite-sized pieces suitable for bowls.
- Assemble the Bowls: Divide the cooked cauliflower rice or quinoa evenly among four bowls. Top each with sliced chicken, halved grape tomatoes, chopped cucumber, sliced kalamata olives, and red onion slices. Add a generous dollop of tzatziki sauce and sprinkle crumbled feta cheese over the top. Finish by squeezing fresh lemon juice over each bowl for brightness.
- Garnish and Serve: Optionally, add pita chips for crunch and garnish with fresh dill and parsley for an aromatic touch. Serve the bowls immediately while fresh and vibrant.
Notes
- Marinating the chicken longer, up to 4 hours, will enhance the flavor even more.
- Cauliflower rice makes this dish lower in carbs compared to regular rice or quinoa.
- Pita chips add a nice crunch but can be omitted for a gluten-free option.
- Ensure chicken is cooked to 165°F for food safety.
- Fresh herbs like dill and parsley brighten the dish but can be substituted with other fresh herbs like mint or basil.
