Greek Bowl Recipes

GREEK BOWL RECIPE

Greek Bowl Recipe image

Built with simple staples like Lemon Rice, Easy Greek Salad, yummy Mediterranean flavored meat and topped with a dollop of Greek Tzatziki Sauce. You will love this fun and delicious Greek Bowl Recipe.

Provided by Maria

Categories Ground Beef

Time 25m

Yield 6-8

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 cup diced red onion
2 cloves of garlic, crushed
1½ tbsp lemon juice, freshly squeezed
1½ tbsp red wine vinegar
½ tsp dried oregano
½ tsp salt, scant
¼ tsp pepper
Serve with:
Lemon Rice
Easy Greek Salad
Tzatziki Sauce

Steps:

In a large frying pan over medium heat, brown the ground beef and diced red onion together until the meat is no longer pink.
Add the garlic, lemon juice, red wine vinegar, oregano, salt, and pepper. Continue cooking over medium heat until juices are absorbed and meat browns. The browning gives great flavor.
When the meat is done, build the bowls by starting with a layer of Lemon Rice, and then the meat. Next, add the Easy Greek Salad or you can just do diced cucumber and tomatoes. Finish it with a dollop of Tzatziki Sauce.

GREEK CHICKEN AND POTATO BOWL

Greek Chicken and Potato Bowl image

How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken and some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad, but it's come to my attention that these days, people really enjoy eating things called "bowls."

Provided by Chef John

Time 7h5m

Yield 4

Number Of Ingredients 25

Ingredients

2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
1 pinch cayenne pepper
4 cloves garlic, minced
1 large lemon, juiced
¼ cup olive oil
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 pinch kosher salt
1 splash olive oil
¼ cup red wine vinegar
⅓ cup olive oil, or to taste
1 large lemon, juiced
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons chopped fresh oregano
2 cups cubed English cucumber
2 cups halved cherry tomatoes
½ cup sliced red onion
1 cup cubed feta cheese
4 cups mixed salad greens

Steps:

Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

Nutrition Facts : Calories 909.3 calories, Carbohydrate 38.4 g, Cholesterol 196.2 mg, Fat 63.2 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 1925.9 mg, Sugar 4.8 g

GREEK BROWN AND WILD RICE BOWLS

Greek Brown and Wild Rice Bowls image

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories Lunch

Time 12m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
1/4 cup Greek vinaigrette, divided
1/2 medium ripe avocado, peeled and sliced
3/4 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup pitted Greek olives, sliced
Minced fresh parsley, optional

Steps:

In a microwave-safe bowl, combine the rice mix and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.

Nutrition Facts : Calories 433 calories, Fat 25g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 1355mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 6g fiber), Protein 8g protein.

GREEK CHICKEN QUINOA BOWL

Greek Chicken Quinoa Bowl image

A fresh twist on Mediterranean cuisine.

Provided by MommaBean3

Categories World Cuisine Recipes European Greek

Time 2h50m

Yield 6

Number Of Ingredients 23

Ingredients

3 (5.3 ounce) containers Greek yogurt
1 tablespoon dried oregano
½ lemon, juiced
½ teaspoon ground black pepper
½ teaspoon granulated garlic
2 pounds chicken breasts
2 cups chicken broth
1 cup quinoa
2 cloves garlic, minced
3 small cucumbers, quartered and chopped
2 roasted red peppers, drained and sliced
1 pint grape tomatoes, halved
1 ¼ cups Kalamata olives, sliced
1 (15 ounce) can chickpeas, drained and rinsed
½ cup diced red onion
1 ¼ cups olive oil
¼ cup red wine vinegar
1 (4 ounce) package crumbled feta cheese
1 lemon, juiced
1 teaspoon ground black pepper
2 teaspoons dried oregano
½ teaspoon dried dill weed
¼ teaspoon granulated garlic

Steps:

Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
Whisk dressing really well and spoon equally over bowls.

Nutrition Facts : Calories 1000.5 calories, Carbohydrate 46 g, Cholesterol 120.9 mg, Fat 70.2 g, Fiber 6.4 g, Protein 47.3 g, SaturatedFat 14.9 g, Sodium 1436.4 mg, Sugar 6.9 g

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To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.

Greek Bowl Recipes

GREEK BOWL RECIPE

Built with simple staples like Lemon Rice, Easy Greek Salad, yummy Mediterranean flavored meat and topped with a dollop of Greek Tzatziki Sauce. You will love this fun and delicious Greek Bowl Recipe.

GREEK CHICKEN AND POTATO BOWL

GREEK BROWN AND WILD RICE BOWLS

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. -Darla Andrews, Schertz, Texas

GREEK CHICKEN QUINOA BOWL

A fresh twist on Mediterranean cuisine.

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