Easy Greek Chicken Grain Bowl Recipes

EASY GREEK CHICKEN GRAIN BOWL

Easy Greek chicken grain bowl image

This easy Greek chicken grain bowl is the perfect meal prep recipe and makes a delicious, healthy and filling lunch served with creamy tzatziki sauce.

Provided by Alida Ryder

Time 1h

Number Of Ingredients 16

Ingredients

¾ cup quinoa
¾ cup bulgur wheat
3 cups water/stock
1 tsp salt
4 chicken breasts ((skinless and boneless) )
2 tbsp olive oil
3 tbsp lemon juice
3 garlic cloves (crushed)
2 tsp oregano
2 tsp salt
1 tsp black pepper
tzatziki sauce
feta cheese (cubed)
Kalamata olives
sliced cucumber
halved cherry tomatoes

Steps:

Cook the quinoa and bulgur wheat together to save time and washing up. I cook the grains until the water has evaporated and leave it to steam with the lid on the pot for 30 minutes.
Marinate the chicken in olive oil, garlic, oregano and lemon juice for at least 20 minutes then cook in a medium-hot pan until golden brown on both sides and cooked through.
Allow to rest for a few minutes before slicing.
Add cooked grains to a bowl and top with the sliced chicken, cubed feta cheese, olives, cucumber and tomato.
Serve with a dollop of creamy tzatziki sauce and lemon wedges for squeezing.

Nutrition Facts : Calories 347 kcal, Carbohydrate 42 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1884 mg, Fiber 9 g, ServingSize 1 serving

GREEK CHICKEN COUSCOUS BOWL

Greek Chicken Couscous Bowl image

A couscous bowl with loads of veggies, lemony chicken, and tzatziki sauce! Can be made ahead of time and re-heated for a healthy work-lunch option too!

Provided by Kim

Categories World Cuisine Recipes European Greek

Time 55m

Yield 4

Number Of Ingredients 30

Ingredients

½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 skinless, boneless chicken breasts
2 tablespoons vegetable oil
½ lemon, juiced
1 ½ cups water
1 cup dry couscous
½ cucumber, peeled and shredded
½ cup sour cream
½ cup Greek yogurt
½ lemon, juiced
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
1 broccoli crown, cut into florets
1 medium red onion, diced
½ cucumber, peeled and diced
2 roma tomatoes, diced
½ cup chopped Kalamata olives, or to taste
½ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese, or to taste

Steps:

Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

Nutrition Facts : Calories 622 calories, Carbohydrate 55.5 g, Cholesterol 75.7 mg, Fat 35 g, Fiber 6.5 g, Protein 24.6 g, SaturatedFat 12.8 g, Sodium 1334.4 mg, Sugar 6.3 g

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