Greek Chicken Bowls

Online recipe · as published / commonly shared

4 servings · Prep 20 min · Cook 15 min · Total 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Lemon and oregano chicken over a tomato salad with tzatziki and feta. It packs well for lunch.

In a large bowl, combine:

2 tablespoons olive oil

1 lemon juiced

3 garlic cloves minced

1 tablespoon oregano

1 teaspoon paprika

¾ teaspoon salt

For the chicken: ½ teaspoon black pepper

Add and toss well to coat:

1 ½ pounds boneless skinless chicken breasts cut into cubes

If time allows, marinate for at least 15 minutes.

Heat a large non-stick skillet over medium-high heat. Add the cubed chicken in a single layer and cook for 5 minutes undisturbed. Flip and continue cooking for 3 to 4 more minutes, stirring occasionally. Cook until the chicken is golden and cooked through.

In another large bowl, add:

1 pint cherry tomatoes halved

4 Persian cucumbers chopped

½ cup pitted olives roughly chopped

½ cup chopped red onions

1 tablespoon olive oil

½ teaspoon salt

For the bowls: ½ teaspoon black pepper

Stir to combine.

Divide among 4 bowls the tomato salad and:

Cooked rice for serving

Top each bowl with the cooked chicken, then the tzatziki and crumbled feta cheese:

1 cup tzatziki

½ cup crumbled feta

Serve immediately.

Citations

Feel Good Foodie · Greek Chicken Bowl Recipe: https://feelgoodfoodie.net/recipe/greek-chicken-bowl/
Instagram: https://www.instagram.com/explore/tags/greekchickenbowls/
web writeups: https://www.google.com/search?q=Greek+Chicken+Bowls+recipe

Cookbook ancestor

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Reference: Mediterranean Grilling by Diane Kochilas (2007). Publisher: William Morrow Cookbooks, 2007 edition, hardcover, ISBN 978-0060556396.

We put this together for personal use. See the citations. This is not a cookbook reprint.