Greek Chicken Bowls

If you’re searching for a dish that is vibrant, healthy, and absolutely bursting with flavor, look no further than these Greek Chicken Bowls! Perfect for meal prep or a quick weeknight dinner, this recipe brings together tender chicken, colorful veggies, and a delightful mix of textures. With the addition of zesty lemon, fresh herbs, and creamy sauces, these bowls are sure to impress family and friends alike. Let’s dive into what makes this dish a must-try!

What You’ll Love About This Recipe

– Flavor Explosion: A harmonious blend of Mediterranean flavors that will transport your taste buds.
– Customizable: Swap out ingredients based on your preferences or what you have on hand.
– Meal Prep Friendly: Perfect for making ahead and enjoying throughout the week.
– Fresh and Healthy: Packed with nutrients from fresh vegetables and lean protein.

The Essentials

• 1 1/2 cups dry tri-color quinoa: A beautiful and nutritious base for your bowl.
• 2 lbs chicken breasts or thighs: Choose whichever cut you prefer; both are delicious!
• 1 1/2 tsp dried oregano: For that authentic Greek flavor.
• 3 Tbsp olive oil: Essential for cooking and flavor.
• 1 medium red bell pepper: Adds sweetness and color.
• 3 cups chopped English cucumber: Refreshing and crunchy.
• 2 medium tomatoes: Juicy and tangy, perfect for the bowl.
• 1/2 cup chopped red onion: A little bit of sharpness enhances the dish.
• 1 avocado: Creamy goodness that elevates every bite.
• 1/3 cup chopped fresh parsley: Brightens up the flavors.
• 2 Tbsp fresh lemon juice: Adds a zesty kick.
• 1 cup tzatziki sauce: The perfect creamy complement.
• 3/4 cup hummus: For added flavor and richness.
• 1 cup crumbled feta cheese: Brings a salty, creamy element to the dish.

What’s in the Gear List

• Large pot: For cooking the quinoa.
• Skillet: Ideal for searing the chicken to perfection.
• Cutting board: Essential for prepping your veggies.
• Sharp knife: Makes chopping easy and efficient.
• Measuring cups and spoons: For accurate ingredient measurements.
• Serving bowls: To present your beautiful Greek Chicken Bowls.

Make Greek Chicken Bowls: A Simple Method

Step 1: Cook the Quinoa

Start by rinsing the tri-color quinoa under cold water in a fine-mesh strainer. In a large pot, combine the rinsed quinoa with 3 cups of water and a pinch of salt. Bring it to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Step 2: Prepare the Chicken

While the quinoa is cooking, season the chicken with dried oregano, salt, and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Step 3: Chop the Veggies

While your chicken is resting, chop the red bell pepper, English cucumber, tomatoes, red onion, and avocado. You want everything to be bite-sized and ready to mix into your bowls.

Step 4: Assemble the Bowls

Once the quinoa is ready, fluff it with a fork and divide it among serving bowls. Top with sliced chicken, chopped veggies, avocado, and a sprinkle of feta cheese. Add a dollop of tzatziki sauce and hummus on the side for that creamy finish. Drizzle with fresh lemon juice and garnish with chopped parsley for an extra layer of flavor.

Better-for-You Options

• Swap out quinoa for brown rice or farro for a different grain experience.
• Use grilled vegetables for a smoky flavor.
• Incorporate chickpeas for additional protein and fiber.
• Make your tzatziki sauce with Greek yogurt for a lighter option.

Missteps & Fixes

Here are some common issues you might encounter and how to resolve them:

• Quinoa is mushy: Be sure to follow the water-to-quinoa ratio precisely and allow it to rest after cooking.
• Chicken is dry: Overcooking can lead to dryness; use a meat thermometer to ensure it’s cooked to 165°F.
• Vegetables are soggy: If using roasted veggies, ensure they are cooked just until tender, not mushy.
• Tzatziki is too watery: Strain the cucumber before mixing to remove excess moisture.

Make Ahead Like a Pro

These Greek Chicken Bowls are perfect for meal prep! Here’s how to make them ahead of time:

• Cook the quinoa and chicken in advance; store them separately in airtight containers in the fridge.
• Chop the vegetables and store them in a separate container for easy assembly during the week.
• Prepare the tzatziki sauce a day prior to allow the flavors to meld.
• Assemble the bowls just before eating for optimal freshness.

Handy Q&A

Can I use a different protein besides chicken?

Absolutely! You can substitute chicken with grilled shrimp, lamb, or even falafel for a vegetarian option.

Is there a gluten-free alternative for quinoa?

Quinoa is naturally gluten-free, but you can also use rice or a gluten-free grain blend if you prefer.

Can I make this dish vegan?

Yes! Substitute the chicken with marinated tofu or chickpeas, and leave out the tzatziki or use a vegan yogurt alternative.

How long do leftovers last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the chicken and quinoa separately before serving.

One Pan, More Ideas

• Serve with Creamy Chicken Pesto Pasta for a twist.
• Complement with Garlic Butter Roasted Potatoes for a hearty meal.
• Pair with Cilantro Lime Quinoa Salad for a refreshing side.

Next Steps

Now that you have the recipe for these delicious Greek Chicken Bowls, it’s time to gather your ingredients and get cooking! With fresh flavors and a beautiful presentation, this recipe is sure to become a staple in your kitchen. Enjoy the healthy goodness and the delightful taste of the Mediterranean every time you make these bowls. Happy cooking!

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