Greek Chicken Bowls
from kristineskitchenblog.comThese Greek chicken bowls are a flavor-packed dinner idea with tender marinated chicken breast, lettuce, rice, cucumber, olives and feta cheese. Finish them with a spoonful of tzatziki or hummus, or a drizzle of tahini sauce. Delicious, easy, family-friendly!
Servings: 4 servings
Calories: 629kcal
Ingredients
Chicken & Marinade:
- ¼ cup olive oil
- zest of one small lemon
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts
Remaining Ingredients:
- 6 cups shredded romaine lettuce or baby spinach
- 2 cups cooked white or brown rice
- 1 cup halved cherry tomatoes or chopped tomato
- 1 English cucumber chopped
- ½ cup thinly sliced red onion
- ½ cup pitted kalamata olives
- 1 cup tzatziki sauce or hummus or a drizzle of tahini sauce (recipe linked in notes)
- ½ cup crumbled feta cheese
- chopped fresh parsley or dill optional, for serving
Instructions
- Combine olive oil, lemon zest, lemon juice, Dijon, garlic, dried oregano, dried basil, salt and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix.
- Pound the chicken breasts to an even ¾-inch thickness before adding them to the marinade. This helps them to cook evenly and also tenderizes the meat. Place chicken breasts in a zip-top bag or between two layers of parchment paper or plastic wrap and use a rolling pin or meat mallet to pound the chicken.
- Add the chicken to the bag or bowl and coat with marinade. Refrigerate for at least 30 minutes and up to 12 hours. I usually aim to marinate chicken for 1-4 hours.
- To Cook Chicken on the Grill: Clean the grates of a gas or charcoal grill. Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Discard used marinade and grill chicken breasts for 5-8 minutes per side, until cooked through to an internal temperature of 165° F. Let chicken rest for 5 minutes before slicing and serving.
- To Cook Chicken on the Stove: Heat 1 tablespoon of olive oil in a large heavy skillet (such as a cast iron skillet) over medium-high heat. Discard used marinade and add the chicken to the pan. Cook chicken breasts for about 5-8 minutes per side, or until chicken is cooked through to an internal temperature of 165° F. Let rest for 5 minutes before slicing and serving.
- Assemble bowls: Divide the lettuce and cooked rice between 4 serving bowls. Add sliced cooked chicken, tomatoes, cucumber, red onion, kalamata olives, and a spoonful of tzatziki or hummus or a drizzle of tahini sauce. Finish with crumbled feta and chopped fresh herbs. Serve immediately.
Video
Notes
- Here are my recipes for Tahini Sauce and Hummus. Of course, store-bought works, too!
- Chicken: The chicken can rest in the marinade in the fridge for up to 12 hours. Once cooked, store the chicken in an airtight container in the refrigerator for up to 3 days.
- Lettuce: Chop and wash the lettuce up to 2 days ahead of time. Dry it well, and store it in a paper-towel lined airtight container.
- Rice: Cooked rice can be stored in the refrigerator for up to 2 days. While the rice doesn’t need to be hot for these bowls, for food safety it is recommended that you reheat leftover rice to steaming hot before serving. Add a splash of water to moisten the rice when reheating.
- Sauce: Homemade tzatziki sauce can be made ahead and stored in the refrigerator for up to 3-4 days. Homemade hummus and tahini sauce can be stored in the refrigerator for up to 1 week.
Nutrition
Calories: 629kcal | Carbohydrates: 39g | Protein: 45g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 135mg | Sodium: 1315mg | Potassium: 1118mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6813IU | Vitamin C: 24mg | Calcium: 265mg | Iron: 3mg
