Description
These Greek Chicken Bowls are a fresh and flavorful meal option, featuring marinated grilled chicken served over cauliflower rice with a variety of Mediterranean-inspired toppings.
Ingredients
Units
Scale
For the chicken:
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 3 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash crushed red pepper flakes
For the bowls:
- 2 cups cooked cauliflower rice, regular rice, or quinoa
- 2 cups grape tomatoes, halved
- 2 cups chopped cucumber
- 1 cup kalamata olives, pitted and sliced
- 1/2 red onion, sliced
- 1 cup tzatziki sauce
- 1/2 cup crumbled feta cheese
- Lemon wedges for serving
- Pita chips, optional
- Fresh dill and parsley for garnish, optional
Instructions
- For the chicken: In a gallon-size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
- Cook the chicken: Brush grill grates or a grill pan with olive oil and heat to medium-high heat. Grill the chicken breasts about 5 minutes per side until no longer pink in the center. Let rest before slicing.
- Assemble the bowls: Divide cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of lemon juice. Garnish with optional dill and parsley. Serve with pita chips if desired.
Notes
- Feel free to customize the toppings based on your preferences.
- Adjust the seasoning to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
