Healthy Greek Chicken Bowls
Healthy Greek Chicken Bowls
Ingredients
For the Greek Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed of excess water
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For the Bowls
- 3 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Greek Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, dried oregano, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min
- 2
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
⏱️ 8 min
- 3
Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated cucumber (squeezed of excess water), minced garlic, fresh dill, lemon juice, and salt. Stir well to combine. Taste and adjust seasoning if needed.
⏱️ 7 min
- 4
Assemble the Bowls: Divide the cooked quinoa or brown rice among 4 serving bowls. Top each bowl with equal portions of the cooked Greek chicken.
⏱️ 3 min
- 5
Add Fresh Toppings: Arrange the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives around the chicken in each bowl.
⏱️ 5 min
- 6
Finish and Serve: Drizzle a generous amount of Tzatziki sauce over each bowl. Sprinkle with crumbled feta cheese and fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Greek Chicken Bowls
For the Greek Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed of excess water
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For the Bowls
- 3 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Greek Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, dried oregano, garlic powder, onion powder, salt, and black pepper. Toss until the chicken is evenly coated.
⏱️ 5 min - 2
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
⏱️ 8 min - 3
Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated cucumber (squeezed of excess water), minced garlic, fresh dill, lemon juice, and salt. Stir well to combine. Taste and adjust seasoning if needed.
⏱️ 7 min - 4
Assemble the Bowls: Divide the cooked quinoa or brown rice among 4 serving bowls. Top each bowl with equal portions of the cooked Greek chicken.
⏱️ 3 min - 5
Add Fresh Toppings: Arrange the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives around the chicken in each bowl.
⏱️ 5 min - 6
Finish and Serve: Drizzle a generous amount of Tzatziki sauce over each bowl. Sprinkle with crumbled feta cheese and fresh chopped parsley. Serve immediately.
⏱️ 2 min