Why Make This Recipe
Greek Chicken Bowls are a delicious and healthy option for lunch or dinner. They are packed with protein and veggies, and the tzatziki sauce adds a refreshing flavor. This recipe is also very easy to make, making it perfect for busy weeknights. Plus, it’s versatile; you can customize it with your favorite ingredients.
How to Make Greek Chicken Bowls
Ingredients:
- 1 pound chicken breast, diced
- 1 cup cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 2 cups spinach or mixed greens
- Olive oil
- Salt and pepper to taste
- For Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber (grated and drained)
- 2-3 cloves garlic (minced)
- 1 tablespoon lemon juice
- dill (to taste)
Directions:
- In a skillet, heat olive oil over medium heat and add diced chicken. Season with salt and pepper and cook until fully cooked through.
- In a bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, red onion, bell pepper, and spinach.
- For the tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill in a separate bowl.
- To serve, layer the chicken and veggie mixture in bowls and top with tzatziki sauce.
How to Serve Greek Chicken Bowls
Serve Greek Chicken Bowls in large bowls or plates. You can offer extra tzatziki sauce on the side for those who want more. This dish can also be served warm or cold, making it great for meal prep or leftovers.
How to Store Greek Chicken Bowls
To store Greek Chicken Bowls, keep the chicken and veggie mixture in an airtight container in the fridge. The tzatziki sauce should be stored in a separate container. This dish can last for about 3-4 days in the refrigerator.
Tips to Make Greek Chicken Bowls
- Use leftover chicken or rotisserie chicken for an even quicker meal.
- Feel free to add other vegetables such as olives, avocado, or feta cheese for extra flavor.
- If you’re short on time, you can use store-bought tzatziki sauce.
MEAL PREP & CUSTOMIZATION
GREEK CHICKEN BOWLS ARE PERFECT FOR MEAL PREP BECAUSE EACH PART OF THE RECIPE CAN BE STORED SEPARATELY AND ASSEMBLED WHEN YOU’RE READY TO EAT. YOU CAN DOUBLE THE RECIPE AND USE DIFFERENT BASES (LIKE QUINOA, RICE, OR GREENS) THROUGHOUT THE WEEK SO IT NEVER FEELS BORING. IT’S ALSO EASY TO ADJUST THE BOWLS TO FIT YOUR GOALS: ADD MORE CHICKEN FOR EXTRA PROTEIN, USE MORE VEGGIES FOR A LIGHTER BOWL, OR ADD HEALTHY FATS LIKE AVOCADO OR OLIVES FOR A MORE FILLING OPTION. THIS MAKES IT A FLEXIBLE, EVERYDAY RECIPE YOU CAN KEEP COMING BACK TO.
Variation
You can change the protein in this recipe by using grilled shrimp or turkey instead of chicken. For a vegetarian option, use chickpeas or tofu.
FAQs
CAN I MAKE GREEK CHICKEN BOWLS AHEAD OF TIME?
YES, YOU CAN DEFINITELY MAKE THEM AHEAD OF TIME. FOR BEST RESULTS, STORE THE COMPONENTS SEPARATELY: KEEP THE COOKED CHICKEN AND QUINOA IN ONE CONTAINER, THE CHOPPED VEGGIES IN ANOTHER, AND THE TZATZIKI SAUCE IN ITS OWN SMALL CONTAINER. THIS HELPS EVERYTHING STAY FRESH AND PREVENTS THE GREENS FROM GETTING SOGGY. WHEN YOU’RE READY TO EAT, JUST ASSEMBLE YOUR BOWL AND ADD THE SAUCE ON TOP. THEY WORK GREAT FOR 3–4 DAYS IN THE FRIDGE.WHAT CAN I USE INSTEAD OF QUINOA?
YOU HAVE LOTS OF OPTIONS. YOU CAN USE WHITE RICE, BROWN RICE, COUSCOUS, FARRO, OR BULGUR IF YOU LIKE A MORE HEARTY GRAIN. FOR A LIGHTER OR LOWER-CARB OPTION, YOU CAN USE CAULIFLOWER RICE OR EVEN SKIP THE GRAINS AND BUILD YOUR BOWL COMPLETELY ON A BED OF GREENS. JUST CHOOSE THE BASE THAT FITS YOUR TASTE AND NUTRITION GOALS.IS THIS RECIPE GLUTEN-FREE?
YES, THIS RECIPE CAN BE GLUTEN-FREE AS LONG AS YOU USE GLUTEN-FREE GRAINS AND DOUBLE-CHECK ANY PACKAGED INGREDIENTS. QUINOA IS NATURALLY GLUTEN-FREE, AND THE CHICKEN, VEGGIES, YOGURT, AND FRESH HERBS ARE ALSO SAFE. JUST MAKE SURE ANY STORE-BOUGHT TZATZIKI OR SEASONINGS YOU USE ARE LABELED GLUTEN-FREE IF THAT’S IMPORTANT FOR YOU.CAN I PACK THESE BOWLS FOR LUNCH?
ABSOLUTELY! GREEK CHICKEN BOWLS ARE GREAT FOR LUNCH BOXES. ADD THE QUINOA, CHICKEN, AND VEGGIES TO A CONTAINER, THEN PACK THE TZATZIKI SAUCE IN A SMALL SEPARATE CONTAINER SO IT DOESN’T MAKE EVERYTHING WATERY. YOU CAN ENJOY THE BOWL COLD OR LIGHTLY REHEAT THE CHICKEN AND GRAINS BEFORE ADDING THE SAUCE AND FRESH VEGGIES. THIS MAKES THEM A GREAT OPTION FOR WORK OR SCHOOL MEALS.
Greek Chicken Bowls
Ingredients
For the Greek Chicken Bowl
- 1 pound chicken breast, diced Use grilled, leftover, or rotisserie chicken for quicker meal preparation.
- 1 cup cooked quinoa Can be substituted with rice, couscous, or any grain.
- 1 cup cucumber, diced Use a second cucumber for tzatziki.
- 1 cup cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 1 medium bell pepper, diced
- 2 cups spinach or mixed greens
- 2 tablespoons olive oil For cooking the chicken.
- Salt and pepper to taste
For Tzatziki Sauce
- 1 cup Greek yogurt
- 1 medium cucumber, grated and drained
- 2-3 cloves garlic, minced
- 1 tablespoon lemon juice
- dill to taste
Instructions
Cooking the Chicken
- In a skillet, heat olive oil over medium heat and add diced chicken.
- Season with salt and pepper and cook until fully cooked through.
Preparing the Bowl
- In a bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, red onion, bell pepper, and spinach.
Making the Tzatziki Sauce
- In a separate bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill.
Serving
- Layer the chicken and veggie mixture in bowls and top with tzatziki sauce.