Description
Zesty Greek chicken bowls featuring lemony grilled chicken, fresh vegetables, rice, creamy hummus, tangy feta, and garlicky tzatziki. A satisfying, Mediterranean-inspired meal perfect for any time of year.
Ingredients
1 ½ lbs boneless, skinless chicken breasts
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked white or brown rice (or quinoa)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/2 cup hummus
1/2 cup tzatziki sauce
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken breasts, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat grill or skillet over medium-high heat. Grill chicken for 5–6 minutes per side until cooked through.
- Let the chicken rest for 5 minutes, then slice into strips.
- Assemble bowls by layering rice on the bottom and topping with grilled chicken, tomatoes, cucumber, red onion, olives, and feta.
- Add a scoop of hummus and drizzle with tzatziki sauce.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Use quinoa or cauliflower rice for a lighter or gluten-free option.
Replace chicken with chickpeas or extra veggies for a vegetarian version.
Add red pepper flakes or harissa for heat.
Serve with toasted pita chips or warm pita for added texture.
Store components separately in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
