Description
Bring the vibrant flavors of Greece to your table with these Mediterranean Chicken and Veggie Bowls. Packed with marinated chicken, crisp vegetables, creamy tzatziki, and your choice of base, this customizable dish is perfect for weeknight dinners or meal prep.
Ingredients
For the Chicken Marinade:
- Boneless, Skinless Chicken Breasts: 1 pound (about 2–3 breasts), cut into bite-sized pieces
- Lemon Juice: 2 tablespoons
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon
- Red Pepper Flakes: ¼ teaspoon (optional)
- Salt and Pepper: To taste
For the Bowls:
- Base Options: Cooked white rice, brown rice, or cauliflower rice
- Cucumber: 1, diced
- Red Onion: ½, thinly sliced
- Romaine Lettuce: 2 cups, chopped
- Cherry Tomatoes: 1 cup, halved
- Kalamata Olives: ½ cup, pitted
- Feta Cheese: ½ cup, crumbled
- Tzatziki Sauce: 1 cup
Instructions
- Marinate the Chicken: Combine lemon juice, olive oil, garlic powder, oregano, basil, red pepper flakes, salt, and pepper in a bowl. Add chicken pieces and marinate for at least 30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat with olive oil. Cook marinated chicken for 5–7 minutes per side until golden brown and cooked through.
- Prepare the Base and Veggies: Cook your chosen base (rice or cauliflower rice). Dice cucumber, slice onion, chop lettuce, and halve cherry tomatoes.
- Assemble the Bowls: Add a portion of the base to each bowl, then top with chicken, vegetables, olives, feta cheese, and tzatziki sauce.
- Serve: Enjoy immediately or store the components separately for meal prep.
Notes
- Use store-bought tzatziki or make your own with Greek yogurt, grated cucumber, garlic, lemon juice, and dill.
- Add extras like roasted red peppers, artichoke hearts, or hummus for more variety.
- For a low-carb version, opt for cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Cooking
- Cuisine: Mediterranean