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Greek Chicken Bowls

Greek Chicken Bowls

The ultimate comfort food for summer gatherings! These Greek Chicken Bowls are a fresh, easy weeknight dinner bursting with flavor. With juicy chicken, crunchy vegetables, and creamy tzatziki, you'll want to make this dish tonight!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast boneless, skinless, sliced lengthwise into 4 cutlets
  • 2 tablespoons extra virgin olive oil
  • 1.5 teaspoons dried oregano leaves
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder
  • 2 cups cherry tomatoes halved, or chopped heirloom tomatoes
  • 0.5 English cucumber cucumber or 2 garden cucumbers, sliced
  • 1 bell pepper bell pepper chopped
  • 1 avocado avocado chopped
  • 0.25 cup red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and sliced
  • 6 oz feta cheese (about 1 cup diced)
  • 1 tablespoon extra virgin olive oil or added to taste, divided
  • 1 lemon lemon cut into wedges to serve
  • salt and freshly cracked black pepper, added to taste
  • 1 cup tzatziki sauce or more to taste, divided
  • 4 pieces pita bread cut into wedges, divided

Equipment

  • Skillet
  • Chef's Knife
  • Cutting Board

Method
 

  1. Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings.
  2. 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.
  3. 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.
  4. 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.
  5. To Serve– Drizzle the vegetables with olive oil, squeeze a lemon wedge over your bowls, and sprinkle with salt and freshly cracked black pepper. Top with tzatziki sauce, toss gently to combine and serve with pita bread wedges.

Notes

Protein: Swap out the chicken for Pan Seared Steak, or Grilled Steak, or Grilled Shrimp.
Gluten Free: To make a gluten-free bowl, cooked White Rice, Quinoa, or Cauliflower Rice are great options to bulk up the bowls without using pita bread.
Vegetables: Add your favorite raw vegetables; just about anything works with the mild flavor of tzatziki sauce. Try chickpeas, radishes, artichoke hearts, carrots julienne, white onion, broccoli, or spinach.
Hummus: A great way to add protein, fiber, and healthy fats to your meal.
Fresh Herbs: Scallions and dill both offer fresh flavors when sprinkled on top of these bowls.