Greek Chicken Bowls
These juicy Greek chicken bowls are packed with lemon-oregano flavor, crip veggies, feta and tzatziki. It's a quick, high-protein meal prep.
Servings: 4 servings
Calories: 465kcal
Ingredients
Chicken marinade
- 2 tbsp olive oil
- 2 tbsp Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tbsp oregano
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/2 tsp each salt & pepper
- 4 chicken cutlets
Quinoa
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
Greek salad
- 1 tomato deseeded and diced
- 1/2 cucumber diced
- 1/2 green pepper diced
- 1/4 cup feta cheese crumbled
- 2 tbsp red onion diced
- 1 tbsp olive oil
- 1 tbsp capers optional
- 1/2 tsp oregano
- 1/2 tsp salt
To serve - optional garnishes
- Tzatziki
- Hummus
- Kalamata olives
- Fresh parsley
- Fresh dill
Instructions
- Mix together marinade ingredients for the chicken, then marinate chicken cutlets for 20 minutes.
- Meanwhile, add quinoa, water and salt to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Mix together ingredients for Greek salad and set aside.
- Heat a large skillet over medium heat, then add chicken. Cook for 5-6 minutes per side until cooked through. Let rest for 5 minutes, then dice into bite-sized pieces.
- Divide quinoa, chicken, Greek salad and other desired garnishes among 4 bowls, then serve and enjoy!
Notes
Nutritional info does not include optional garnishes.
Marinate for minimum 20 minutes for best flavour.
Meal prep and store in the fridge for up to 4 days.
Freeze the chicken or quinoa for up to 3 months. Salad and toppings do not freeze well.
Nutrition
Calories: 465kcal | Carbohydrates: 33g | Protein: 45g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 619mg | Potassium: 1070mg | Fiber: 5g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 12mg | Calcium: 131mg | Iron: 4mg