Juicy Greek chicken bowls recipe for easy meal prep Fast healthy dinner tech with tzatziki veggies Whip up a fresh Mediterranean feast now 141 chars
Ingredients
Scale
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried dill
0.5 teaspoon salt
0.25 teaspoon black pepper
3 cups cooked rice
1 large cucumber, diced
2 cups cherry tomatoes, halved
0.5 red onion, thinly sliced
0.5 cup kalamata olives
4 ounces crumbled feta cheese
1 bunch fresh parsley or dill, for garnish
1 cup plain Greek yogurt
0.5 cup grated cucumber, moisture squeezed out
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 small garlic clove, minced
1 pinch salt, to taste
1 pinch pepper, to taste
Instructions
Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, dill, salt, and pepper. Add the chicken pieces and toss to coat. Let it marinate for at least 15 minutes (or up to 4 hours in the fridge) while you prep the other components.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a beautiful golden-brown sear.
Make the Tzatziki: While the chicken cooks, stir together all the tzatziki sauce ingredients in a small bowl. Give it a taste and adjust the salt and lemon to your liking.
Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top with the cooked Greek chicken, diced cucumber, tomatoes, red onion, olives, and a generous sprinkle of feta cheese.
Serve: Drizzle that homemade tzatziki sauce over the top, garnish with fresh herbs, and dig in!
Notes
A complete, flavor-packed Greek Chicken Bowl meal that’s quick, easy, and perfect for busy weeknights. Features lemon-herb chicken, fresh veggies, and homemade tzatziki sauce.
