Greek Chicken Bowls: A Mediterranean Feast in Minutes!
Ever wondered how to whip up a restaurant-quality Greek meal at home without breaking a sweat? Look no further! These Greek Chicken Bowls are your ticket to a quick, healthy, and utterly delicious Mediterranean escape.
Prep time: 20-30 minutes
Cook time: 25-40 minutes
Total time: 45-70 minutes
Servings: 4-6
Difficulty level: Moderate
Dietary tags: High-protein, Gluten-free option
Equipment Needed:
• Baking sheet (or air fryer if you’re fancy)
• Frying pan
• Cutting board and chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Ziplock bags or marinade containers
• Saucepan for rice
Ingredients:
For the chicken:
• 1-2 lbs (450-900g) boneless, skinless chicken breasts or thighs, cubed
• 1/4 cup (60ml) olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
For the bowls:
• 2 cups (400g) cooked rice or quinoa
• 1 cucumber, sliced
• 1 cup (150g) cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup (75g) Kalamata olives, pitted (optional)
• 1/2 cup (75g) crumbled feta cheese
For the tzatziki sauce:
• 1 cup (240g) Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped
Method:
1. Mix all chicken marinade ingredients in a bowl. Add chicken, coat well, and refrigerate for at least 30 minutes.
2. Preheat oven to 375°F (190°C) or air fryer to 380°F (193°C).
3. Cook chicken for 20-25 minutes, turning halfway, until golden and internal temperature reaches 165°F (74°C).
4. While chicken cooks, prepare tzatziki sauce by mixing all ingredients in a bowl. Refrigerate until needed.
5. Cook rice or quinoa according to package instructions.
6. Assemble bowls: Start with a base of rice, add chicken, veggies, olives, and feta. Top with a generous dollop of tzatziki.
Crucial Tips:
• Don’t skip the marinating step – it’s flavor magic!
• Squeeze that cucumber dry for tzatziki, or you’ll end up with watery sauce.
• Let chicken rest for 5 minutes after cooking for maximum juiciness.
Storage: Keep components separate in airtight containers. Refrigerate for up to 3 days.
Scaling: Simply double or triple all ingredients for larger batches.
Common Mistakes:
• Overcooking the chicken (use a meat thermometer!)
• Not squeezing cucumber dry enough for tzatziki
• Skimping on marinating time
Variations:
• Swap chicken for tofu or chickpeas for a vegetarian version
• Use cauliflower rice for a low-carb option
• Add hummus or avocado for extra creaminess
I’ve made these Greek Chicken Bowls more times than I can count, and let me tell you, they’re always a hit. Whether I’m meal prepping for the week or hosting an impromptu dinner party, this recipe never fails to impress.
The key to nailing this dish? It’s all in the marinade, folks. Don’t rush it. Let those flavors mingle and dance. Trust me, your taste buds will thank you later.
And here’s a pro tip from my kitchen to yours: if you’re short on time, use store-bought tzatziki. But if you’ve got an extra 10 minutes, make it from scratch. The difference is night and day!
Remember, cooking is all about having fun and making it your own. So go ahead, play around with the ingredients. Add some roasted red peppers, throw in some spinach, or even experiment with different grains. The Mediterranean is your oyster!
Now, who’s ready to turn their kitchen into a Greek taverna? Opa!
Explore More Mediterranean Dishes:
Want to dive deeper into Mediterranean flavors? Try this Mediterranean Quinoa Bowl for a vibrant, protein-packed meal or our refreshing Chickpea Pasta Salad. If you’re in the mood for seafood, you can’t go wrong with Grilled Swordfish with Mediterranean Marinade.
Looking for more variety? Check out our Stuffed Bell Peppers or Classic Greek Eggplant Moussaka. And for a vegetarian twist, why not try our healthy Baked Falafel? Your Mediterranean journey awaits!
