These fresh and vibrant Greek chicken bowls with tender marinaded chicken, rice, crunchy vegetables, and creamy tzatziki are a a simple lunch or dinner that is great for prepping ahead (they taste delicious warm or cold!)
If you are pushed for time, you can cook / chop everything ahead of time and store in the fridge for up to 2 days and then assemble and enjoy cold; or cook the chicken at the last minute.
Feel free to swap the rice for cooked brown rice or quinoa, and mix up the veggies to use whatever you have in your fridge.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil to fry the chicken in
Chicken
- 500 g chicken thighs or chicken breast, cut into bite-size cubes
- 60 g Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1½ teaspoons dried oregano
- ¼ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tzatziki
- 2 Lebanese cucumbers
- 240 g Greek yogurt
- 1 tablespoon lemon juice
- salt
- 3 tablespoons fresh dill finely chopped
Bowls
- 1 Lebanese cucumber chopped
- 10 cherry tomatoes halved or quartered
- 60 g feta
- 12 Kalamata olives
- ½ small red onion finely diced
- cooked rice or quinoa
Method
For The Chicken
- Mix the yogurt with the olive oil, garlic, lemon zest and juice, dried oregano, paprika, salt and pepper in a large bowl.
- Add the chopped chicken and stir to combine.
- Marinade chicken 1 hour up to 24 hours.
For The Tzatziki
- Slice the cucumbers in half lengthways and scoop out the seeds.
- Coarsely grate them and squeeze out as much liquid as you can.
- Tip into a medium sized bowl and add the yogurt, lemon juice, olive oil, salt and dill. Stir well to combine, check for seasoning and leave to one side whilst you cook the chicken.
Cook The Chicken
- Heat 1 tablespoon olive oil in a large pan over a medium heat and add the marinaded chicken, discarding any leftover marinade.
- Cook for 3-4 minutes each side, until cooked through – around 8-10 minutes in total, depending on the size of your chicken pieces.
Assemble The Bowls
- Whilst the chicken is cooking, start to assemble the bowls.
- Divide the rice and vegetables between 4 bowls. Spoon over the cooked chicken, then spoon over the tzatziki, and serve straight away.
- Store any leftovers inthe fridge, covered, for up to 3 days.
Notes
Chicken – can use skinless chicken breasts.
Tomatoes – roma, cherry or grape tomatoes.
Other vegetables: green or red capsicum / pepper, diced. Avocado, diced
Nutrition
Calories 512kcal | Carbohydrates 16g | Protein 31g | Fat 37g | Saturated Fat 9g | Polyunsaturated Fat 6g | Monounsaturated Fat 18g | Trans Fat 0.1g | Cholesterol 139mg | Sodium 778mg | Potassium 820mg | Fiber 2g | Sugar 7g | Vitamin A 754IU | Vitamin C 23mg | Calcium 220mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil to fry the chicken in
Chicken
- 500 g chicken thighs or chicken breast, cut into bite-size cubes
- ¼ c Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1½ teaspoons dried oregano
- ¼ teaspoon sweet paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tzatziki
- 2 Lebanese cucumbers
- 1 c Greek yogurt
- 1 tablespoon lemon juice
- salt
- 3 tablespoons fresh dill finely chopped
Bowls
- 1 Lebanese cucumber chopped
- 10 cherry tomatoes halved or quartered
- ½ c feta
- 12 Kalamata olives
- ½ small red onion finely diced
- 1.5-2 c cooked rice or quinoa
Method
For The Chicken
- Mix the yogurt with the olive oil, garlic, lemon zest and juice, dried oregano, paprika, salt and pepper in a large bowl.
- Add the chopped chicken and stir to combine.
- Marinade chicken 1 hour up to 24 hours.
For The Tzatziki
- Slice the cucumbers in half lengthways and scoop out the seeds.
- Coarsely grate them and squeeze out as much liquid as you can.
- Tip into a medium sized bowl and add the yogurt, lemon juice, olive oil, salt and dill. Stir well to combine, check for seasoning and leave to one side whilst you cook the chicken.
Cook The Chicken
- Heat 1 tablespoon olive oil in a large pan over a medium heat and add the marinaded chicken, discarding any leftover marinade.
- Cook for 3-4 minutes each side, until cooked through – around 8-10 minutes in total, depending on the size of your chicken pieces.
Assemble The Bowls
- Whilst the chicken is cooking, start to assemble the bowls.
- Divide the rice and vegetables between 4 bowls. Spoon over the cooked chicken, then spoon over the tzatziki, and serve straight away.
- Store any leftovers inthe fridge, covered, for up to 3 days.
Notes
Chicken – can use skinless chicken breasts.
Tomatoes – roma, cherry or grape tomatoes.
Other vegetables: green or red capsicum / pepper, diced. Avocado, diced
Nutrition
Calories 512kcal | Carbohydrates 16g | Protein 31g | Fat 37g | Saturated Fat 9g | Polyunsaturated Fat 6g | Monounsaturated Fat 18g | Trans Fat 0.1g | Cholesterol 139mg | Sodium 778mg | Potassium 820mg | Fiber 2g | Sugar 7g | Vitamin A 754IU | Vitamin C 23mg | Calcium 220mg | Iron 2mg
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