Description
These Greek Chicken Bowls offer a vibrant and wholesome Mediterranean-inspired meal featuring tender marinated chicken, fresh crisp vegetables, zesty herbs, and a creamy plant-based tzatziki. Perfect for quick dinners or meal prep, they balance nutrition with bright, fresh flavors and are easily customizable to suit your taste.
Ingredients
Scale
Protein and Grains
- 2 large chicken breasts, tender and juicy
- 1 cup quinoa or brown rice, cooked according to package instructions
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
Fresh Vegetables and Herbs
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (additional for garnish)
Toppings and Extras
- 1/2 cup plant-based tzatziki
- Lemon wedges, for serving
Instructions
- Prepare the marinade and chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), chopped oregano, salt, and pepper. Coat the chicken breasts fully in the marinade. Let them rest for at least 20 minutes, or preferably up to overnight in the refrigerator, to soak up the flavors.
- Cook the grains: While the chicken marinates, cook quinoa or brown rice according to the package instructions. Once cooked, fluff them with a fork and keep warm.
- Roast or grill the chicken: Preheat a grill or skillet to medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side until fully cooked and juicy inside, reaching an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing thinly.
- Prepare fresh vegetables: Dice cucumbers, halve cherry tomatoes, thinly slice red onion, chop parsley, and halve Kalamata olives. Drain any excess liquid from cucumbers and tomatoes to avoid soggy bowls.
- Assemble the bowls: Start with a base of cooked grains, layer sliced chicken, then evenly distribute the fresh vegetables on top. Drizzle each bowl with plant-based tzatziki and garnish with additional fresh herbs and lemon wedges as desired.
Notes
- Marinate chicken overnight for the deepest flavor.
- Use a meat thermometer to avoid overcooking the chicken and keep it juicy.
- Fresh herbs provide authentic, vibrant flavor.
- Drain excess liquid from vegetables to prevent sogginess.
- Make plant-based tzatziki ahead of time to meld flavors perfectly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Greek Chicken Bowls, Mediterranean Chicken, Healthy Chicken Bowl, Gluten Free, Plant-Based Tzatziki, Meal Prep, Quick Dinner
