Greek Chicken Bowl

Name: Greek Chicken Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Greek
Ingredients: 1 lb Chicken Breast (1 pound boneless, skinless chicken breast); 3 tbsp Olive Oil (2 tablespoons olive oil + 1 tablespoon olive oil); 2 tbsp Lemon Juice (1 tablespoon lemon juice + 1 tablespoon lemon juice); 1 piece Lemon (zest of 1 lemon); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Dried dill (1 teaspoon dried dill); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); ½ tsp Paprika (1/2 teaspoon paprika); 2 cup Quinoa (2 cups cooked quinoa); 4 cup Romaine Lettuce (4 cups chopped romaine lettuce); 1 cup Cherry Tomato (1 cup cherry tomatoes, halved); ½ cup Green Bell Pepper (1/2 cup diced green bell pepper); 1 cup Kalamata Olive (1 cup kalamata olives); 1 cup Artichoke (1 cup marinated artichokes, havled); 1 cup English Cucumber (1/2 cup quartered English cucumber + 1/2 cup grated seedless/English cucumber, gently squeezed in a kitchen cloth to remove water); ¼ cup Red Onion (1/4 cup thinly sliced red onion); 6 oz Feta Cheese (6 oz feta cheese, crumbled or cubed); 1 tbsp Dill (1 tablespoon fresh dill, plus more for garnish + 1/4 cup fresh chopped dill); 1 ½ cup Greek Yogurt (1 1/2 cups plain whole milk Greek yogurt); 2 cloves Garlic (2 cloves fresh garlic, finely minced or pressed); 0 pieces Table Salt (salt and pepper (to taste))

Greek Chicken Bowl - Lunch And Dinner (Greek)

60 minGreek

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Breast1 lb · 1 pound boneless, skinless chicken breast
Olive Oil3 tbsp · 2 tablespoons olive oil + 1 tablespoon olive oil
Lemon Juice2 tbsp · 1 tablespoon lemon juice + 1 tablespoon lemon juice
Lemon1 piece · zest of 1 lemon
Dried Oregano1 tsp · 1 teaspoon dried oregano
Dried dill1 tsp · 1 teaspoon dried dill
Garlic Powder1 tsp · 1 teaspoon garlic powder
Onion Powder½ tsp · 1/2 teaspoon onion powder
Paprika½ tsp · 1/2 teaspoon paprika
Quinoa2 cup · 2 cups cooked quinoa
Romaine Lettuce4 cup · 4 cups chopped romaine lettuce
Cherry Tomato1 cup · 1 cup cherry tomatoes, halved
Green Bell Pepper½ cup · 1/2 cup diced green bell pepper
Kalamata Olive1 cup · 1 cup kalamata olives
Artichoke1 cup · 1 cup marinated artichokes, havled
English Cucumber1 cup · 1/2 cup quartered English cucumber + 1/2 cup grated seedless/English cucumber, gently squeezed in a kitchen cloth to remove water
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Feta Cheese6 oz · 6 oz feta cheese, crumbled or cubed
Dill1 tbsp · 1 tablespoon fresh dill, plus more for garnish + 1/4 cup fresh chopped dill
Greek Yogurt1 ½ cup · 1 1/2 cups plain whole milk Greek yogurt
Garlic2 cloves · 2 cloves fresh garlic, finely minced or pressed
Table Salt0 pieces · salt and pepper (to taste)

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Steps

1Make the chicken
2Add the olive oil, lemon juice, zest, dried oregano, dried dill, garlic powder, onion powder, and paprika to a mixing bowl Next, add the chicken breast and toss until well coated. Cover the bowl with and allow the chicken to marinate for at least twenty minutes.
3Heat a large skillet over medium high heat and then cook the chicken for 4-6 minutes per side or until the internal temperature is 165.
4Make the tzatziki
5Add the tzatziki sauce ingredients to a mixing bowl and stir until well combined. Set aside in the fridge.
6Assemble the bowls
7Once the chicken and tzatziki sauce is done, assemble the starting with a base of quinoa and romaine. Add all of the toppings and tzatziki sauce and garnish with dill and serve immediately.