Description
How to make Greek chicken bowls with marinated chicken, fresh vegetables and tzatziki that transform meal prep into Mediterranean magic.
Ingredients
Scale
Marinated Chicken
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Bowl Base
- 2 cups cooked quinoa or rice
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
Instructions
- Marinate Chicken: Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken pieces and toss until well coated. Let marinate for at least 15 minutes while you prep other ingredients.
- Make Tzatziki: Grate cucumber and squeeze out excess water using paper towels. Mix with Greek yogurt, garlic, lemon juice, and dill. Season with salt and pepper. Refrigerate until ready to serve.
- Cook Chicken: Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Internal temperature should reach 165°F.
- Prep Vegetables: While chicken cooks, dice cucumber, halve cherry tomatoes, and slice red onion. Keep vegetables separate for the freshest texture, especially if meal prepping for later.
- Warm Base: Heat your cooked quinoa or rice in the microwave for 1-2 minutes until warm. This helps the grains absorb flavors better and creates a more satisfying bowl.
- Assemble Bowls: Divide warm quinoa among four bowls. Top with cooked chicken, fresh vegetables, and olives. Drizzle generously with tzatziki sauce and serve immediately for the best experience.
Notes
- Don’t skip marinating time; even 15 minutes makes a huge difference in flavor and tenderness.
- Store tzatziki separately from warm ingredients to prevent it from becoming watery and losing texture.
- Use chicken thighs instead of breasts for juicier meat that reheats beautifully for meal prep.
- Grate and drain cucumber thoroughly for tzatziki to prevent watery sauce that ruins the experience.
- Warm the quinoa before serving for better flavor absorption and more satisfying temperature contrast.
- Double the tzatziki recipe since it keeps well and tastes even better the next day.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g