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Healthy Greek Chicken Bowl Recipe Easy Homemade Tzatziki and Feta Delight

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A fresh and satisfying Greek chicken bowl featuring lemony grilled chicken, creamy homemade tzatziki, and tangy feta, perfect for quick weeknight dinners or meal prep.

Ingredients

  • Boneless, skinless chicken breasts (about 1 lb / 450 g)
  • Extra virgin olive oil (3 tbsp)
  • Fresh lemon juice (from 1 large lemon)
  • Garlic (3 cloves, minced)
  • Dried oregano (1 ½ tsp)
  • Salt and black pepper to taste
  • Greek yogurt (1 cup / 240 ml), full-fat or 2%
  • English cucumber (1 medium, grated and drained)
  • Fresh dill (2 tbsp, chopped)
  • Garlic (1 clove, minced)
  • Extra virgin olive oil (1 tbsp)
  • Fresh lemon juice (1 tbsp)
  • Salt to taste
  • Cooked quinoa or brown rice (about 2 cups / 480 ml)
  • Cherry tomatoes (1 cup / 150 g, halved)
  • Red onion (½ small, thinly sliced, optional)
  • Kalamata olives (½ cup / 75 g, pitted and halved)
  • Feta cheese (½ cup / 75 g, crumbled)
  • Fresh parsley or mint (optional, for garnish)

Instructions

  1. In a medium bowl, combine 3 tablespoons of extra virgin olive oil, lemon juice from one lemon, minced garlic cloves, dried oregano, salt, and black pepper. Whisk to blend. Add the chicken breasts, ensuring they’re well coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
  2. While the chicken marinates, grate the cucumber using a microplane or box grater. Place the grated cucumber into a fine mesh sieve or wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
  3. In a bowl, mix the drained cucumber with Greek yogurt, minced garlic, chopped fresh dill, 1 tablespoon olive oil, lemon juice, and a pinch of salt. Stir gently until combined. Taste and adjust salt or lemon juice if needed. Cover and chill until ready to serve.
  4. Prepare about 2 cups of cooked quinoa or brown rice according to package instructions. Fluff with a fork and keep warm.
  5. Heat your grill pan or skillet over medium-high heat. Once hot, add the chicken breasts. Grill for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the chicken has attractive grill marks.
  6. Remove chicken from heat and let it rest for 5 minutes before slicing into strips or bite-sized pieces.
  7. Divide the cooked quinoa or rice into bowls. Top with sliced grilled chicken, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and a generous dollop of tzatziki sauce. Garnish with fresh parsley or mint if desired.
  8. Serve immediately, or pack into containers for a fresh and satisfying meal prep option.

Notes

Marinate chicken for at least 20 minutes for best flavor and juiciness. Drain grated cucumber thoroughly to avoid watery tzatziki. Grill chicken over medium-high heat for even cooking and nice char marks. Assemble bowls just before serving to keep ingredients fresh. Tzatziki can be made up to 24 hours ahead and stored chilled.

Nutrition

Keywords: Greek chicken bowl, tzatziki, feta, healthy dinner, Mediterranean, grilled chicken, quinoa bowl, easy recipe, weeknight meal

Find it online: https://fuzzyforker.com/healthy-greek-chicken-bowl-recipe-easy-homemade-tzatziki-and-feta-delight/