Greek Chicken Bowl – Spend Money

Greek chicken bowl full of good flavor! Juicy seasoned chicken, lemon rice and tzatziki sauce in every bite.

• smell: The taste of this chicken is similar to chicken souvlaki. It is given to salted rice with fresh toppings on top.
• Swap: Use shrimp instead of chicken and marinate for 15 minutes. Cook the shrimp on each side over medium-high heat for 2 to 3 minutes.
• in advance: This recipe is perfect for preparing meals, lunch or pre-preparing dinner.
• Recommended tools: Refrigerator and freezer safe meal preparation containers are perfect for single serving meals.
• freezing: This recipe makes 4 bowls, but it’s easy to double or double. The chicken and rice freeze well after the meal.

Ingredient tips for Greek chicken bowls

• chicken: In this recipe, use chicken steak, breasts or boneless chicken thighs.
• rice: Rice is boiled with soup instead of water with lemon and seasoning. If preferred, you can replace rice with lemon orzo.
• Sauce: Store-buy or homemade tzatziki It’s my favorite yogurt cucumber sauce. It’s great to serve in these bowls or with pita.

change

• Replace the seasonings in the marinade with homemade Greek seasonings.
• Use cauliflower rice instead of rice, add lemon juice and herbs while cooking.
• Wrap ingredients in pita cakes for handheld meals.

Good toppings for Greek chicken bowls

Power the Greek chicken bowl with thinly sliced ​​cucumbers, fresh dill, chili, kalamata olives, crushed cheese and pickled red onions.

Store Greek chicken bowl

By adding cooked chicken and rice to the meal unit, then storing it in the refrigerator for up to 4 days, then storing it for up to 4 days. They can also be frozen for up to 4 months. Thaw the bowl overnight in the refrigerator before adding to the toppings. The remaining chicken and toppings can be added to a Greek quinoa salad or a hearty Greek pasta salad.

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Greek Chicken Bowl

This Greek Chicken Bowl recipe combines juicy lemon garden chicken with herb rice or quinoa, fresh toppings and creamy tzatziki for a healthy, flavorful meal.

Preparation time 40 minute minute

Cooking time 25 minute minute

15 minute minute

Total time 1 Hour Hour 20 minute minute

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• If using chicken breasts, cut the chicken horizontally in half to form a thinner schnitzel.

• To marinate the chicken, In a medium bowl, combine 3 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic, ½ teaspoon oregano, dill, dill, ½ teaspoon salt and pepper. Add the chicken and throw it nicely onto the coat. Refrigerate for at least 30 minutes or up to 3 hours.

• riceIn a medium pan, combine the rice and butter and cook, stirring over medium heat until light brown, about 5 minutes.

• Add the soup, remaining 2 tablespoons of lemon juice, ½ teaspoon oregano and ½ teaspoon salt. Boil the rice over medium-high heat, cover and bring to a boil. Cook for 15 to 20 minutes, or until liquid is absorbed. Remove from the heat and rest for 5 minutes.

• Remove the chicken from the marinade, let the excess drip and discard the marinade.

• In a large 12-inch skillet, heat 1 tablespoon oil over medium heat. Add the chicken and cook for 2 to 3 minutes on each side, or until it is cooked and reaches 165°F on the thickest part. Transfer to the cutting board and let rest for 5 minutes.

• Cut the chicken into bite-sized pieces.

• To assemble, flatten the rice with a fork and separate between four bowls. Serve chicken, tzatziki and toppings as needed.

For toppings, I like Bell pepper, tomato, cucumber, red onion, feta, olives and misty drizzle olive oil. To make the topping easy, buy a prepared Greek salad at the grocery store and use it to buy it in a bowl.
To prepare meals, store toppings separately and heat the chicken and rice.
Grilled chicken: Preheat the grill to medium heat (375°F). Add the chicken to the grill and cook for 5-6 minutes on each side, or until there is no pink left and the chicken has an internal temperature of 165°F.
Leftovers in the sealed container in the refrigerator last up to 4 days and last for 4 months in the freezer.

Calories: 531 | carbohydrate: 41g | protein: 29g | Fatty: 27g | Saturated fat: 7g | Polyunsaturated fat: 2g | Monounsaturated fat: 13g | Trans fat: 0.2g | cholesterol: 95mg | sodium: 1345mg | Potassium: 529mg | fiber: 1g | sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | calcium: 79mg | iron: 1mg

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

course Lunch, main course

gourmet food Greek

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