Greek Chicken Bowl
A delightful mix of grilled chicken, fresh veggies, and a tasty tahini dressing that creates a satisfying and nutritious meal.
Ingredients
For the Chicken
- 2 pieces chicken breasts Can substitute with chicken thighs for a juicier option.
- 2 tablespoons olive oil Avocado oil can be used as an alternative.
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust for flavor.
For the Veggies
- 1 piece cucumber, diced
- 1 piece bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 piece red onion, thinly sliced
For the Sauce
- 1/4 cup tahini Can substitute sunflower seed butter or Greek yogurt.
- 1 piece Juice of 1 lemon
To Serve
- 1/2 cup feta cheese, crumbled Use tofu feta for a dairy-free version.
Instructions
Preparation
- Preheat the grill or a skillet over medium heat. Season the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
- Combine diced cucumber, bell pepper, cherry tomatoes, and red onion in a bowl. Mix well.
Cooking
- Cook the chicken for 6-7 minutes on each side until it is fully cooked and no longer pink in the center. Remove from heat and let it rest before slicing.
- In a small bowl, whisk together tahini, lemon juice, and a little water, adding enough to create a smooth drizzling consistency.
Assembly
- Place sliced chicken on top of the mixed veggies. Drizzle with the tahini sauce and top with crumbled feta cheese. Serve immediately.
Notes
For best quality, consume the chicken within three days when stored properly in the refrigerator. Avoid freezing the assembled bowl as the fresh veggies and tahini sauce may not hold up well.