I really should make more bowls. I know they’re all the rage – or they were, I’m not exactly up on current food trends. All I know is they’re incredibly satisfying and every time I make one we love it. Take these Greek Chicken Bowls. There’s nothing crazy in here, but the combination of flavors is fantastic. The best part was that I made the tzatziki and cooked the chicken the night before so the day we had these all I had to do was cook the orzo and prepare the rest of the sides.
These are wonderfully customizable. I added cooked spinach because I had some to use up. If you like peppers, you could add some chopped red pepper. You could make this vegetarian by swapping the chicken for tofu or potatoes or beans.
Greek Chicken Bowls
As seen on Tipps in the Kitchen
For the chicken:
4 boneless, skinless chicken breasts (or 4 chicken thighs)
4 tablespoons olive oil
Zest and juice of 1 lemon
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper, to taste
For the bowls:
Rice, quinoa, jasmine rice, couscous, orzo, etc
Cherry tomatoes, diced
Cucumber, peeled, seeded and diced
Red onion, minced
Crumbled feta, more to taste
Homemade or store-bought tzatziki
Sauteed spinach, chopped red pepper, beans, etc.
Toasted pita bread, for serving
Add chicken to a large food storage bag with the olive oil, zest and juice of lemon, garlic powder, oregano, red pepper flakes, salt and pepper. Marinate overnight.
Heat more olive oil in a large skillet over medium high heat. Add chicken and cook for 7-8 minutes per side, until juices run clear and chicken is no longer pink. Slice or cut into chunks.
Assemble the bowls with rice/grain in the bottom, followed by tomatoes, cucumber, red onion, olives, feta, tzatziki, and chicken. Add any other toppings you want. Serve with toasted pita.