Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 ¼ pounds boneless skinless chicken breasts; ¼ cup olive oil; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons honey; 1 teaspoon garlic powder (or 2 minced cloves); 1 ½ teaspoons dried oregano; 1 ½ teaspoons dried basil; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes (optional); 3 cups cooked quinoa or couscous; 1 cup cherry tomatoes, halved; ¾ cup cucumber, diced; ½ red onion, thinly sliced; 2 cups romaine lettuce, shredded; ¾ cup crumbled feta (optional); ¼ cup extra virgin olive oil; 1 English cucumber, peeled and grated; 1 cup plain non-fat yogurt; 1 lemon, juiced; ¼ teaspoon salt (for tzatziki); ¼ teaspoon garlic powder (for tzatziki); ¼ teaspoon fresh dill (or 1 tsp dried); Optional: 1 cup roasted vegetables (e.g., zucchini, bell peppers, eggplant)

Greek Chicken Bowls

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A vibrant Mediterranean fusion of tender lemon-garlic chicken, crisp vegetables, and cooling tzatziki over a grain base. Perfect for meal prepping, this protein-packed bowl balances flavors with adaptability for dietary preferences.

Author: CHEF RAMSAY
Prep Time: 20
Cook Time: 30
Total Time: 50
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: Mediterranean
Diet: Low-Carb Option

Ingredients

Scale

1 ¼ pounds boneless skinless chicken breasts
¼ cup olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon garlic powder (or 2 minced cloves)
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
3 cups cooked quinoa or couscous
1 cup cherry tomatoes, halved
¾ cup cucumber, diced
½ red onion, thinly sliced
2 cups romaine lettuce, shredded
¾ cup crumbled feta (optional)
¼ cup extra virgin olive oil
1 English cucumber, peeled and grated
1 cup plain non-fat yogurt
1 lemon, juiced
¼ teaspoon salt (for tzatziki)
¼ teaspoon garlic powder (for tzatziki)
¼ teaspoon fresh dill (or 1 tsp dried)
Optional: 1 cup roasted vegetables (e.g., zucchini, bell peppers, eggplant)

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Instructions

Preheat oven to 400°F (200°C). Whisk together olive oil, lemon zest, lemon juice, honey, garlic, oregano, basil, salt, pepper, and red pepper flakes. Marinate chicken for 20 minutes.
Place chicken on baking sheet and roast 15-20 minutes until internal temperature reaches 165°F.
Meanwhile, in separate bowl, combine quinoa, tomatoes, cucumbers, onion, and romaine. Option to roast vegetables on baking sheet at 400°F (200°C) for 15 minutes.
Make tzatziki: mix yogurt, grated cucumber, lemon juice, ¼ teaspoon salt, garlic powder, and dill. Chill 15 minutes.
Assemble bowls with quinoa base, chicken, veggies, feta (if using), and spoon tzatziki over the top. Serve immediately.

Notes

Substitute quinoa with brown rice, farro, or couscous
Replace feta with vegan cheese for vegetarian version
Increase protein by adding chickpeas or lentils
Freeze cooked chicken and prepped grains for meal prepping
Add pita crisps or whole wheat pita for extra crunch
Marinate overnight for deeper flavor

Find it online: https://cookingwithramsay.com/greek-chicken-bowls-meal-prep/