greek chicken bowls

Greek Marinated Chicken, Tzatziki, and Cucumber Salad make for an awesome meal prep bowl with tons of flavor.

Greek Chicken Bowls (Meal Prep Easy)

boneless (skinless chicken breasts)

olive oil

Tbs garlic (minced (Note, adjust to preference))

lemon juice

Tbs red wine vinegar

Tbs oregano

plain Greek yogurt

salt and black pepper (to taste)

cucumbers

Tbs minced garlic

oregano

English cucumber (finely diced)

tsp garlic

Tbs dill weed (or 1 Tbs fresh dill, chopped fine)

lemon

tsp chopped fresh mint (optional)

Salt and pepper

brown rice

cherry tomatoes (halved)

onion

In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.

Add chicken into the bag.

Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.

Drain the chicken from the marinade, discarding the marinade.

In a skillet, heat some olive oil over medium-high heat.

I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.

Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.

Remove from pan, and let cool.

Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.

Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside

Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest  in a small bowl; season with salt and pepper. And add mint (optional)

Refrigerate while assembling your bowls.

Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.

Top with chicken, cucumber salad, and some tzatziki sauce.

Keep for 3- 5 days in airtight container, serve cold!

https://www.youtube.com/watch?v=WhUEXj3yxfc

Greek Chicken, Tzatziki, and Cucumber salad served over brown rice with tomatoes and red onions. These meal prep bowls are easy to make and super delicious. They can be eaten hot or cold, and stay good 3-5 days. 

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Greek Chicken Meal Prep Bowls

Healthy and hearty Greek Chicken Power Bowls are loaded with tasty flavors. Juicy grilled chicken, quinoa, cucumber salad, tomatoes, and creamy tzatziki dressing all in one delicious bowl!

Greek Chicken Power Bowls

quinoa

feta cheese ((I use reduced fat))

plain fat free Greek yogurt

cucumber

salt (or

black pepper (or

juice of ½ lemon

dill

garlic powder

chicken breasts ((or 3-4 chicken thighs))

basil

salt and pepper

½ red onion (chopped)

cherry or grape tomatoes (halved)

chickpeas

Italian seasoning

Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.&nbsp;

Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.&nbsp;

To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.&nbsp;

Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.&nbsp;

Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.&nbsp;

Greek Chicken Bowls. Grilled Greek Lemon Chicken, cucumber, tomatoes, red onion, kalamata olives, feta cheese, and homemade tzatziki sauce all in one bowl. A high-protein and low carb meal!&nbsp;

Greek Chicken Bowls

lbs. Chicken Breast

Olive Oil

Lemon

Tablespoon Red Wine Vinegar

Greek Yogurt ((optional))

Oregano

Salt

Pepper

Cucumbers

Grape Tomatoes

Red Onion ((sliced))

Kalamata Olives

Feta Cheese ((crumbled))

Tzatziki Sauce ((recipe below))

Greek Yogurt

Tablespoons Olive Oil

Garlic Cloves ((minced garlic

Tablespoon Fresh Dill ((chopped))

Cucumber ((peeled and grated, squeeze excess liquid with cheesecloth or paper towel))

Place all marinade ingredients and chicken in large gallon-size Ziploc bag or bowl. Let marinate for at least 30 minutes.&nbsp;

To grill chicken:&nbsp;Preheat grill to medium heat. Brush grill with oil to prevent sticking.&nbsp;Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.&nbsp;Remove chicken from grill and let rest for 5 minutes. Cut into slices.&nbsp;

To saute chicken: heat large skillet over medium-high heat. Cook for 4-5 minutes per side, depending on the thickness of the chicken breast. Let rest for 5 minutes and then cut into slices.&nbsp;

To make tzatziki sauce: stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.

To make Greek yogurt bowls: place sliced chicken, tomatoes, cucumbers, red onion, feta cheese, kalamata olives, and drizzle with tzatziki sauce.&nbsp;

Greek Chicken Bowls combine the classic elements of Greek Salad—cucumbers, tomatoes, olives, and feta with juicy chicken and tzatziki sauce.

Greek Chicken Bowls Recipe

lb chicken breast (2 boneless, skinless breasts, sliced lengthwise into 4 cutlets)

Tbsp extra virgin olive oil

oregano leaves

½ tsp fine sea salt

tsp black pepper

cherry tomatoes (halved, or chopped heirloom tomatoes)

½ English cucumber (or 2 garden cucumbers, sliced)

bell pepper (chopped)

avocado (chopped)

red onion (thinly sliced)

olives

feta cheese ((about 1 cup diced))

salt and freshly cracked black pepper (added to taste)

tzatziki sauce (or more to taste, divided)

bread

Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings.

Marinate the Chicken - In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and toss until the chicken is evenly coated with the seasonings.

Cook the Greek Chicken - Preheat the grill or skillet to medium heat. Grill or sauté the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer at the thickest part of the chicken. Transfer to a cutting board and let it rest for 10 to 15 minutes before slicing into bite-sized pieces.

Assemble the Bowls - Divide the salad ingredients into 4 large shallow bowls: chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta cheese.

To Serve - Drizzle the vegetables with olive oil, squeeze a lemon wedge over your bowls, and sprinkle with salt and pepper. Top with tzatziki sauce, toss gently to combine and serve with pita bread wedges.

This was awesome and easy.  Thanks so much!  Definitely a “make again”.

Delicious 😋 I served Greek potatoes with the bowl 💕

This was delicious!!! I added the Romain lettuce. Your recipe for tzatik sauce is fantastic. Keep up sending your great recipes.

I love the Greek salad bowl. I added Romaine lettuce.  It tasted like the Greek salads I used to get Pappas's Restaurant in Tarpon Springs, FL. Unfortunately, they are out of business now.

I made this tonight and it was amazing!! It will go on the rotation. Thanks.

Dear Natasha in whole world i am like and always looking your recipes. Thanks a lot god bless you always

I love mediterranean food (I’m Spanish) and Greek food is very tasty

https://www.youtube.com/watch?v=Tc7ttfjKi9k

I will teach you how to make the most delicious, juicy Greek chicken bowl that's not only healthy but also packed with flavor!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/greek-chicken-bowls/
Tzatziki Sauce: https://youtu.be/9bkxEymRTyA
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⏱️TIMESTAMPS⏱️
0:00 - Introduction
0:20 - Marinating Chicken
0:50 - Cooking Chicken
1:20 - Salad Prep
2:50 - Lemon Challenge
4:00 - Assembling Bowl
7:00 - Adding Dressing
7:45 - Tasting & Serving
8:45 - Outro

CONNECT:
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💌Fan Mail:
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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #greekchickensalad #chickenbowl

Easy Greek Chicken Salad Bowl Recipe - Delicious and Healthy!

Enter Greek Chicken Bowls—a vibrant dish that marries fresh ingredients with bold Mediterranean flavors

chicken breasts (approx. 1 1/4 pounds)

lemon zest

honey

salt

black pepper

red pepper flakes

rice

tomatoes

romaine lettuce

red onion

feta cheese

garlic

salt,

Marinate the Chicken:

In a bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes.

Flatten the chicken to about 1/2 inch thick and marinate in a shallow dish or ziplock bag for at least 30 minutes, up to several hours.

Make the Tzatziki:

In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill. Set aside for now.

Cook the Chicken:

Air Fryer: Preheat to 380°F. Cook the chicken for 7 minutes on one side, then flip and cook for an additional 3-4 minutes until the internal temperature hits 165°F.

Skillet: Heat oil or butter over medium-low heat. Cook the chicken for 7-8 minutes per side until golden and the internal temperature reaches 165°F.

Rest and Slice the Chicken:

Allow the chicken to rest for 5 minutes before slicing.

Assemble the Bowls:

Start with a base of rice or quinoa, then add tomatoes, cucumber, lettuce, red onion, sliced chicken, and tzatziki. You can drizzle with extra olive oil, lemon juice, or a lemon tahini dressing if desired.

These Greek Chicken Bowls are a healthy and flavorful meal packed with juicy marinated chicken, fresh vegetables, tangy tzatziki sauce, and fluffy rice or quinoa. Perfect for meal prep or a quick, satisfying dinner!

½ lbs boneless, skinless chicken breasts (or thighs)

garlic,

½ tsp black pepper

paprika

cherry tomatoes, halved

cucumber, diced

red onion, thinly sliced

kalamata olives, halved

parsley,

Greek yogurt

cucumber,

In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, black pepper, and paprika.

Add chicken, tossing to coat. Let marinate for 30 minutes (or up to 8 hours in the fridge).

Step 1: Marinate the Chicken

Heat a grill pan or skillet over medium-high heat.

Cook chicken for 5-6 minutes per side, until golden and cooked through (internal temp 165°F/75°C).

Step 2: Cook the Chicken

In a bowl, mix Greek yogurt, grated cucumber, lemon juice, garlic, olive oil, salt, and dill. Chill until ready to serve.

Step 3: Make the Tzatziki Sauce

Top with chicken, tomatoes, cucumber, red onion, olives, and feta.

Drizzle with tzatziki sauce and garnish with fresh parsley.

Step 4: Assemble the Bowls

These Greek Chicken Bowls are the perfect blend of fresh Mediterranean flavors, featuring juicy grilled chicken, vibrant vegetables, and a tangy homemade tzatziki sauce. A healthy, satisfying, and easy-to-make meal, ideal for meal prepping, quick dinners, or a nourishing lunch. Packed with protein, fiber, and healthy fats, these bowls will transport your taste buds to Greece.

boneless, skinless chicken breasts

cooked quinoa or rice

Kalamata olives, pitted and chopped

garlic clove,

fresh dill, chopped

Marinate the Chicken: Combine olive oil, oregano, garlic powder, paprika, salt, and pepper in a bowl. Rub the marinade onto the chicken breasts and let it sit for at least 30 minutes.

Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let it rest for 5 minutes before slicing.

Prepare the Tzatziki Sauce: In a small bowl, mix together Greek yogurt, grated cucumber, lemon juice, minced garlic, fresh dill, salt, and pepper.

Assemble the Bowls: Divide the cooked quinoa or rice between bowls. Top with sliced chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped olives, and crumbled feta cheese.

Serve: Drizzle the tzatziki sauce over the bowls and serve immediately.

These Greek chicken bowls are layered with toasted pearl couscous, Greek yogurt marinated chicken, tomato cucumber salad, crispy chickpeas, feta cheese, and homemade tzatziki! They&#39;re perfect for meal prep or easy weeknight dinners!

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