Ingredients
Units
Scale
For the Greek Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 2 cups cooked cauliflower rice (or shredded romaine/spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 avocado, sliced (optional)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill or mint
- Salt and pepper, to taste
Instructions
Marinate & Cook the Chicken
- In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes, or up to overnight.
- Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side, until cooked through. Let rest for a few minutes, then slice.
2. Make the Tzatziki
- In a small bowl, whisk together all tzatziki ingredients. Adjust seasoning to taste and refrigerate until ready to use.
3. Assemble the Bowls
- In each bowl, layer cauliflower rice or greens, then top with chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- Drizzle with tzatziki and top with sliced avocado if using. Garnish with extra lemon or herbs if desired.
Notes
- Meal prep friendly: Store components separately and assemble just before eating.
- Want crunch? Add chopped bell peppers or toasted pine nuts.
- Low-fat option: Use low-fat Greek yogurt and skip the avocado.