BOWLS
Greek Chicken Bowl
Herb-marinated chicken, fluffy rice, crisp cucumber and tomatoes, kalamata olives, feta, and creamy homemade tzatziki come together in this fresh, Mediterranean-inspired bowl.
Instructions
-
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, salt, and black pepper.
-
Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat and let marinate for 15 to 30 minutes.
-
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
-
While the chicken cooks, make the tzatziki. Combine the Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and black pepper in a small bowl.
-
Divide the rice or quinoa between two bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta.
-
Spoon the tzatziki alongside the bowl components or drizzle it over the top.
-
Finish with fresh parsley and serve.
Simple tip.
Make extra chicken and rice while you are already cooking. Both can be repurposed for salads, wraps, or another quick bowl later in the week.
Make it your own.
Use quinoa instead of rice, add leafy greens, or include roasted red peppers or chickpeas. If you prefer more crunch, add a sprinkle of chopped cucumber just before serving.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
490
PROTEIN
35 g
CARBOHYDRATES
40 g
FAT
20 g
FIBER
6 g
SERVING SIZE
½ recipe
