Greek Chicken Bowls
- 1 lb Boneless Skinless Chicken Breast
- 3 tbsp Olive Oil
- 1 Lemon
- 2 Garlic Cloves
- 1 tsp Dried Oregano
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper, Freshly Ground
- ¼ tsp Crushed Red Pepper
- 2 cup Cauliflower, Riced or Cooked Rice or Quinoa, Cooked
- 2 cup Grape Tomatoes
- 2 cup Cucumber, Diced
- 1 cup Kalamata Olives, Pitted
- ½ Red Onion
- 1 cup Tzatziki Sauce (optional)or Tzatziki Sauce Recipe
- ½ cup Feta Cheese, Crumbled
- 1 Lemon
- 6 oz Pita Chips (optional)or Homemade Pita Chips Recipe
- 2 tbsp Fresh Dill (optional)
- 2 tbsp Parsley Leaves, Fresh (optional)
For the chicken
- In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
- When ready to cook the chicken, brush grill grates or a grill pan with olive oil and heat to medium high heat. Remove the chicken from the bag and discard the marinade.
- Place chicken breasts on grill and grill about 5 minutes per side, depending on the thickness of the chicken. Cook until the chicken is no longer pink in the center and registers 165 degrees in the center, using an instant read thermometer. Remove the chicken from the grill or grill pan and let rest for 5 minutes before slicing. Slice the chicken into think slices and set aside.
To Assemble the Greek bowls
- divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of fresh lemon juice over the top. Tuck pita chips into the side of the bowl, if using. Garnish with dill and parsley, if desired. Serve immediately.
1 servings per container
- Amount Per ServingCalories274
- % Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Sodium 8mg 1%
- Potassium 190mg 6%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 2g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.