Greek Bowls (Printable Version)
# What You'll Need:
→ Chicken Marinade
01 -
1 ½ pounds boneless skinless chicken thighs
02 -
2 tablespoons extra-virgin olive oil
03 -
1 tablespoon red wine vinegar
04 -
1 tablespoon paprika
05 -
1 teaspoon dried oregano
06 -
½ teaspoon kosher salt
07 -
½ teaspoon ground black pepper
08 -
1 tablespoon neutral cooking oil (canola, avocado, or grapeseed)
→ Bowl Components
09 -
2 cups prepared brown rice or quinoa (from 1 cup uncooked)
10 -
6 cups chopped romaine lettuce or mixed greens
11 -
1 pint cherry tomatoes, halved
12 -
1 English cucumber, thinly sliced
13 -
½ small red onion, thinly sliced
14 -
⅓ cup crumbled feta cheese
→ Tzatziki Sauce
15 -
½ large English cucumber with peel (about 225g)
16 -
1 cup nonfat plain Greek yogurt
17 -
2 cloves garlic, minced (about 2 teaspoons)
18 -
1 tablespoon freshly squeezed lemon juice
19 -
1 tablespoon finely chopped fresh dill
20 -
2 teaspoons extra virgin olive oil
21 -
¼ teaspoon kosher salt
# Step-by-Step Directions:
01 -
Place chicken thighs in a bowl and toss with olive oil, red wine vinegar, paprika, oregano, salt, and pepper. Allow to marinate while preparing other components.
02 -
Grate cucumber onto doubled paper towels. Fold towels around cucumber and squeeze out excess moisture completely. Transfer to a bowl and combine with Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. For best flavor, refrigerate for at least 30 minutes before serving.
03 -
Heat a cast-iron or heavy-bottomed skillet over medium-high heat. Add oil and swirl to coat. Using tongs, place chicken thighs smooth-side down in the hot skillet. Cook undisturbed for 5 minutes until well-seared.
04 -
Flip chicken (if sticking, wait 1 minute longer). Cook on second side until internal temperature reaches 165°F, about 5-6 minutes more. Transfer to a cutting board, rest for 5 minutes, then slice into bite-sized pieces.
05 -
Fill individual serving bowls with a base of rice/quinoa and lettuce. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and feta cheese. Serve with tzatziki sauce on top or alongside.
# Helpful Notes:
01 -
Nutritional information includes all components and rice as the grain base.
02 -
For best storage, refrigerate components separately. Chicken and grains will last up to 4 days; tzatziki and vegetables up to 3 days.
03 -
To reheat, warm chicken in a 350°F oven, air fryer, or microwave. Heat grains separately in microwave.