Greek chicken bowls

Why you'll love this recipe

These Greek chicken bowls are meal prep perfection. They're packed with flavour from Mediterranean herbs and spices, loaded with protein, and the tzatziki sauce makes everything better. Make a batch on Sunday for easy lunches all week.

Ingredients

For the chicken:

• 600g chicken breast
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Juice of 1 lemon
• Salt and pepper

For the bowls:

• 400g cooked quinoa or brown rice
• 200g cherry tomatoes, halved
• 1 cucumber, diced
• 100g kalamata olives
• 100g feta cheese, crumbled
• 1/2 red onion, thinly sliced

For the tzatziki:

• 200g Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt to taste

Instructions

1. Marinate the chicken: Combine olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper. Coat chicken and marinate for at least 15 minutes (or overnight).

2. Make the tzatziki: Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt. Refrigerate until needed.

3. Cook the chicken: Grill or pan-fry chicken over medium-high heat for 6-7 minutes per side until cooked through. Rest for 5 minutes, then slice.

4. Assemble the bowls: Divide quinoa between four bowls. Top with sliced chicken, tomatoes, cucumber, olives, feta, and red onion.

5. Serve: Drizzle generously with tzatziki. Add extra lemon wedges on the side.

Tips for success

• Marinate longer: The chicken gets more flavourful with longer marinating time, up to 24 hours.
• Room temperature chicken: Let marinated chicken sit at room temperature for 15 minutes before cooking.
• Fresh herbs: Add fresh mint or parsley for extra brightness.

Variations

• Lamb: Use lamb mince seasoned with the same spices.
• Chickpeas: Replace chicken with roasted chickpeas for vegetarian version.
• Gyro style: Serve in warm pita bread instead of bowls.

Storage

Store components separately for best results. Keeps in fridge for 4-5 days. Chicken can be frozen for up to 3 months.