Description
A bright, healthy meal that layers lemony grilled chicken over grains and fresh Mediterranean vegetables, topped with tzatziki.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked rice or quinoa
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Start by making the simple marinade. In a mixing bowl combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken and coat well. Let marinate for at least 30 minutes.
- While the chicken marinates, rinse and prepare the vegetables: dice cucumber and bell pepper, halve the tomatoes, and slice the onion. Cook rice or quinoa according to package instructions.
- Mix the tzatziki-style sauce in a small bowl by combining Greek yogurt, lemon juice, minced garlic, salt, and pepper. Chill in the fridge.
- Preheat the grill or skillet to medium heat. Remove chicken from the marinade and grill for 6–7 minutes per side until cooked through.
- Once the chicken is cooked, let it rest for 5 minutes. Fluff the cooked rice or quinoa and divide into bowls. Slice the chicken.
- Layer each bowl starting with rice or quinoa, followed by chicken, and topping with cucumber, bell pepper, tomatoes, onion, and feta. Drizzle with tzatziki sauce before serving.
Notes
Great for meal prep and lunches through the week. Adjust the tzatziki based on your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Greek, chicken, bowls, healthy, meal prep, Mediterranean