Description
A simple and reliable recipe for Greek Chicken Bowls that combines tender roasted chicken with fresh vegetables, creamy tzatziki, and a base of quinoa or rice for a balanced meal.
Ingredients
Scale
- 2 cups cooked quinoa or rice
- 4 boneless, skinless chicken breasts
- Olive oil
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 cup Kalamata olives, pitted and sliced
- Feta cheese, crumbled
- Fresh parsley, chopped
- For tzatziki sauce: 1 cup Greek yogurt
- 1 cucumber (grated and drained)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- Salt and pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with olive oil, salt, and pepper. Place on a baking sheet and bake for 25-30 minutes until cooked through.
- While the chicken is baking, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, olive oil, vinegar, salt, and pepper in a bowl.
- Once the chicken is done, let it rest for a few minutes, then slice it.
- In bowls, layer the cooked quinoa or rice, followed by diced cucumbers, cherry tomatoes, onions, olives, and sliced chicken.
- Drizzle with tzatziki sauce and sprinkle with feta cheese and parsley.
- Serve immediately or store for meal prep.
Notes
For meal prep, keep tzatziki separate to preserve texture. Reheat gently and add fresh parsley at the last minute.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg