Greek Chicken Bowls
A delightful fusion of Tuscan and Greek flavors, these Greek Chicken Bowls feature marinated chicken, fresh vegetables, and a creamy tzatziki sauce, served over gluten-free grains like brown rice or quinoa.
Ingredients
For the Chicken
- 4 pieces chicken breast Lean protein that soaks up marinades
- 1/4 cup olive oil For marinating the chicken
- 3 cloves garlic, minced For flavor in the marinade
- 1 lemon juice Adds brightness to the dish
For the Bowl
- 2 cups brown rice or quinoa Gluten-free grains for body and texture
- 1 cup kalamata olives Salty, savory highlights
- 1 cup feta cheese, crumbled Adds richness and flavor
- 1 cup cucumbers, diced Adds freshness and crunch
- 1 cup roasted tomatoes Adds sweetness and depth
- 1/2 cup red onion, sliced For added flavor and color
For the Tzatziki
- 1 cup Greek yogurt Creamy, cooling contrast
- 1 tablespoon fresh dill, chopped Enhances flavor in the tzatziki
Instructions
Marinate the Chicken
- Combine olive oil, minced garlic, lemon juice, and chicken in a bowl to marinate for at least 15 minutes.
Cook the Chicken
- Grill or roast the marinated chicken until cooked through and juicy.
- Let it rest before slicing.
Prepare the Tzatziki
- Mix Greek yogurt with fresh dill and cucumber in a bowl to make the tzatziki sauce.
Assemble the Bowls
- In each serving bowl, add a base of brown rice or quinoa.
- Top with sliced grilled chicken, roasted tomatoes, cucumbers, red onions, kalamata olives, and feta cheese.
- Drizzle tzatziki on top before serving.
Notes
Feel free to use cauliflower rice instead of brown rice or quinoa to cut carbs. For a quick salad-style version, mix Greek yogurt with extra herbs and serve over warm grains.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 4g
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