Greek Chicken Bowls

About This Recipe

Greek chicken bowls made with marinated greek chicken, herby rice, a quick greek salad with tomatoes, cucumber, and olives, and topped off with feta and tzatziki. They make a delicious flavor-packed meal for lunch or dinner and are great for meal prep!

Ingredients

• 1 pound chicken thighs
• 2 tablespoons olive oil ((divided))
• 1 tablespoon lemon juice
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried oregano
• 1/2 tablespoon marjoram
• salt and pepper, to taste
• 1 1/2 cups cherry tomatoes, halved ((210 grams))
• 1 1/2 cups diced cucumbers ((215 grams))
• 1/2 cup kalamata olives, halved ((70 grams))
• 1/2 cup diced red onion ((45 grams))
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon dried oregano
• salt and pepper, to taste
• 1 cup white rice
• 2 packed tablespoons parsley, roughly chopped
• 2 packed tablespoons dill, roughly chopped
• 1 packed tablespoon chives, roughly chopped
• 1 packed tablespoon basil, roughly chopped
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 1/2 cup tzatziki sauce
• 8 packed cups chopped romaine ((430 grams))
• for topping - fresh herbs, lemon...

Instructions

1. Marinate your chicken. Add chicken to a large baking dish or plastic bag and toss with 1 tablespoon of olive oil, lemon juice, garlic powder, dried oregano, marjoram, and salt and pepper. Let it marinate for 1-2 hours. Be careful not to over-marinate it as you don’t want the chicken to break down from the lemon juice.
2. While the chicken marinates, make the sides. Make your tzatziki sauce and let chill in the fridge until ready to assemble.
3. Make the tomato cucumber salad. Add the ingredients into a bowl and mix to combine. Adjust according to taste. Let chill in the fridge until ready to assemble.
4. When your chicken is almost done marinating, make your rice according to the package. Once done, let cool for a few minutes. Mix in lemon juice and fresh herbs.
5. Cook the chicken. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from pan and set aside to cool for a couple of minutes. Slice into bite-size pieces.
6. Assemble the bowls. Evenly divide the greens, rice, tomato and cucumber salad, chicken, tzatziki sauce, and feta. I like to top them with a little lemon juice and fresh dill.
7. Enjoy!