Greek Chicken Bowls
Greek chicken bowls filled with juicy, tender chicken thighs, rice, cherry tomatoes, olives, cucumbers, feta, red onions, and tzatziki sauce.
Servings: 4 people
Calories: 452kcal
Ingredients
For the chicken
- 4 chicken thighs boneless and skinless
- salt and pepper
- 2 tbsp. olive oil divided
- 2 tbsp. Greek yogurt
- 2 garlic cloves minced
- 2 tbsp. fresh dill finely chopped
- 2 tbsp. fresh parsley finely chopped
For the tzatziki sauce
- ½ cup Greek yogurt
- ¼ cup cucumber grated
- 1 garlic clove minced
- 1 tbsp. olive oil
- 1 tbsp. fresh dill chopped
- salt and pepper
For the bowls
- Base: basmati rice/quinoa/brown rice
- Grilled Greek Chicken
- ¼ cup Kalamata Olives
- ½ cup Feta Cheese crumbled
- ½ cucumber thinly sliced
- ½ red onion thinly sliced
- ½ cup cherry tomatoes quartered
- fresh parsley
Instructions
- Season the chicken thighs with salt and pepper.
- In a bowl or plastic bag, combine half of the olive oil, Greek yogurt, garlic cloves, dill and parsley.
- Add the chicken thighs to the bowl/plastic bag and let it marinade for at least 2 hours.
- Heat a grill to medium-high and add the rest of the olive oil. Remove the chicken from the marinade and sear until golden on both sides (around 5 minutes per side).
- Lower the heat to medium, cover with the lid and let them cook for 15 more minutes, or until they are done.
- Let the chicken cool slightly and slice it thinly.
- Mix all the tzatziki ingredients in a bowl.
- Assemble the bowls by layering the base, grilled Greek chicken, Kalamatas, feta cheese, cucumber, red onion, cherry tomatoes, tzatziki and fresh parsley.
Nutrition
Calories: 452kcal | Carbohydrates: 8g | Protein: 26g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 459mg | Potassium: 547mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1804IU | Vitamin C: 27mg | Calcium: 191mg | Iron: 2mg