Description
Greek Chicken Bowls are my favorite for easy clean eating meal prep. Tangy marinated chicken, fresh veggies, and creamy tzatziki make a bright, healthy meal.
Ingredients
Scale
- For the Tangy Chicken:
- 1.5 lbs boneless, skinless chicken breasts (thin-sliced preferred)
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh Veggie Base:
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- Creamy Tzatziki & Finishing Touches:
- 1 cup full-fat Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (optional, but lovely!)
- 1 tbsp fresh lemon juice (for tzatziki)
- Pinch of salt and pepper (for tzatziki)
- 1/2 cup crumbled feta cheese
- Optional Extras:
- Fresh greens (spinach or romaine) for serving
- Quinoa or brown rice for serving
- Warm pita bread
Instructions
- Marinate the Chicken:: First things first, let’s get that chicken soaking up all the good stuff. Grab a bowl and toss your chicken breasts with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Give it a good mix, making sure every piece is coated. I like to let it chill in the fridge for at least 30 minutes, or even better, a couple of hours. This is where the magic happens for tender, flavorful Greek Chicken Bowls. Don’t rush this step, hon!
- Prep Your Veggies:: While the chicken is doing its thing, chop up your cucumber, halve those cherry tomatoes, thinly slice the red onion, and gather your kalamata olives. I usually put them in separate containers if I’m doing meal prep, but for immediate eating, a big bowl works fine. This step is a breeze, and seeing all those vibrant colors just makes me happy. It’s all about fresh goodness for these Greek Chicken Bowls.
- Whip Up the Tzatziki:: Now for the creamy dream! In a small bowl, combine your full-fat Greek yogurt, finely chopped fresh dill, and a tiny bit of fresh mint. Add a squeeze of lemon juice, a pinch of salt, and a dash of pepper. Stir it all together until it’s beautifully smooth and fragrant. Taste it! Does it need more lemon? More dill? Trust your taste buds. This sauce is a game-changer for your Greek Chicken Bowls, honestly.
- Cook the Chicken:: Heat a large skillet over medium-high heat with a drizzle of olive oil. Once hot, add your marinated chicken. Cook for about 4-6 minutes per side, depending on thickness, until it’s golden brown and cooked through. I always make sure it gets a nice sear; that little bit of char adds so much flavor. Don’t overcrowd the pan, or it’ll steam instead of sear. That’s a mistake I’ve made too many times!
- Slice and Assemble:: Once the chicken is cooked, let it rest for a few minutes on a cutting board. This keeps it juicy, trust me. Then, slice it into strips or dice it into bite-sized pieces. Now for the fun part: assembly! Grab your bowls. I usually start with a bed of greens (not listed, but always a good idea!), then add the chicken, followed by generous spoonfuls of your prepped veggies. This is where you can get creative, honestly.
- Serve Your Greek Chicken Bowls:: Drizzle a generous dollop of that glorious homemade tzatziki over everything. Sprinkle with crumbled feta cheese and maybe a few extra fresh dill sprigs for a pretty touch. These Greek Chicken Bowls are ready to be devoured! The smell of fresh dill and lemon combined with the cooked chicken is just heavenly. It’s a bright, satisfying meal that truly feels good to eat.