Greek Chicken Bowl

This Greek Chicken bowl is loaded with flavor! Think juicy, perfectly seasoned chicken paired with a tangy Greek salad that adds just the right pop of acidity. Add a dollop of creamy tzatziki and a base of savory, seasoned rice, and you’ve got a bowl that’s hearty, balanced, and downright irresistible.

Tips & Tricks:

• Add some spicy kick to your bowl by using red pepper flakes or cayenne pepper in the chicken or tzatziki sauce.
• You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt. 
• Use lemon juice or white wine vinegar instead of white distilled vinegar.
• This bowl works with chicken thighs, fish, steak, ground turkey, ground beef or ground lamb. 

Print Recipe

Greek Chicken Bowl

Servings: 4 people

Calories: 30kcal

Ingredients

GreekSalad

• 1 cup white distilled vinegar
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon dry oregano
• ½ medium red onion, sliced
• 1 medium cucumber, halved and sliced
• 1 roma tomato, chopped medium

GreekChicken:

• 4 boneless skinless chicken breasts, chopped 1-inch pieces
• 4 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
• 2 teaspoons dry oregano 
• 4 tablespoons avocado oil
• 4 garlic cloves,chopped fine
• 3 cups cooked rice
• ¼ cup feta cheese, garnish optional

Tzatziki:

• 1 medium cucumber, grated
• 1 cup plain Greek yogurt 
• 1 garlic clove, chopped fine
• 1 tablespoon olive oil
• 3 sprigs dill, destemmed, chopped fine
• 4-5 chopped leaves mint
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne
• 1 tablespoon white distilled vinegar

Instructions

Greek Salad:

• Heat a medium pot over high heat, add vinegar, sugar, salt, black pepper and oregano, bring to a boil. Add tomato, red onion and cucumber let steep until ready to serve. Multitasking Tip: You can skip the boiling and squeeze the juice of 1 medium lemon (omit the vinegar) over all ingredients in a bowl, and stir to combine.

Greek Chicken:

• In a large bowl, combine chicken, seasoning and oregano, until chicken is evenly coated. Then stir in oil making sure each piece is coated with oil. If you’re using tenderloins don’t worry about chopping them. Thighs will take longer than breast and tenderloins.
• Heat a large skillet over medium heat, once hot, add chicken and cook for 5-7 minutes until cooked through. Stir in garlic and cook for 15 seconds until garlic is fragrant. Use a knife to cut a piece to check if it’s done.

Tzatziki:

• While the chicken is cooking; grate cucumber over a towel, then squeeze out any water. Spread out on cutting board and rough chop to make in smaller pieces. In a bowl mix cucumber, yogurt, garlic, olive oil, dill, mint, salt, black pepper, and vinegar. Multitasking Tip: You can also add everything to a food blender and blend on high for 15 seconds until smooth.
• To serve, add rice, a generous scoop of tzatziki, Greek salad, chicken and crumbled feta. 

Notes

Tips & Tricks:

• Add some spicy kick to your bowl by using red pepper flakes or cayenne pepper in the chicken or tzatziki sauce.
• You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt.
• Use lemon juice or white wine vinegar instead of white distilled vinegar.
• This bowl works with chicken thighs, fish, steak, ground turkey, ground beef or ground lamb.

Nutrition

Calories: 30kcal