Description
Modern Greek-inspired bowls with tender marinated chicken, homemade tangy tzatziki, and vibrant grains. Perfect for quick weeknight meals with a balance of herby, tangy, and hearty flavors.
Ingredients
2 large chicken breasts (about 500g), cut into bite-sized chunks
3 tbsp extra virgin olive oil
1 large lemon, juiced
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 large English cucumber
200g thick Greek yogurt
2 tbsp fresh dill, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp lemon juice
1 clove garlic, finely grated
1 tbsp extra virgin olive oil
200g cooked quinoa, couscous, or rice
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted
Fresh dill or parsley for garnish
Lemon wedges for serving
Instructions
In a bowl, mix chicken marinade ingredients (olive oil, lemon juice, garlic, oregano, thyme, salt, pepper). Marinate chicken for 15–20 minutes.
Grill chicken over medium heat until fully cooked (about 6–8 minutes per side). Set aside.
For tzatziki: Grate cucumber and squeeze out excess moisture. Mix with yogurt, dill, mint, lemon juice, garlic, and olive oil. Salt to taste.
To assemble bowls: Divide cooked grains between bowls. Top with grilled chicken, tzatziki, cherry tomatoes, red onion, feta, and olives. Garnish with fresh herbs and serve with lemon wedges.
Notes
Marinated chicken can be prepped in advance and stored up to 24 hours.
Roasted vegetables like zucchini or red bell peppers work as optional additions.
Use frozen quinoa/rice for faster cooking (8–10 min rehydrate in hot water).
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg