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Greek Chicken Bowl

Print Recipe
Prep Time 30 mins
Cook Time 25 mins
Servings 4

Ingredients
  

Greek Chicken Marinade

  • 1.5 lb Chicken Thighs, boneless and skinless
  • 4 cloves Garlic finely minced
  • 1 Lemon juiced and zested
  • 2 Tbsp Olive Oil
  • 1 Tbsp Dried Oregano
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 1/4 tsp. Dried Rosemary

Tzatziki Sauce

  • 2 cloves Garlic finely minced
  • 2 cups Greek Yogurt
  • 1 cup Cucumber finely diced
  • 2 Tbsp Lemon juiced
  • 2 Tbsp. Dill minced
  • 1/2 tsp. Garlic Powder
  • Salt and Pepper to taste

Greek Chicken Bowl

  • 3 cups Quinoa (or grain of choice)
  • 1 cup Cherry Tomatoes halved
  • 1/2 cup Kalamata Olives sliced
  • 1/2 cup Feta crumbled
  • 1/4 cup Red Onion pickled or fresh

Instructions
 

Greek Chicken Directions

  • Combine all ingredients and let chicken marinate for at least 30 minutes, or up to 3 hours.
  • Preheat oven for 425° F.
  • Spread chicken thighs out on a 11x17" baking sheet, leaving space between each piece.
  • Bake for 15-20 minutes on the middle oven rack, until chicken is cooked through. Move your oven rack up to about 6" from the roof of your oven.
  • Let your chicken rest until it's cool enough to handle, then slice into 1/2 inch thick strips. Broil for 5-6 minutes, until chicken is golden brown in spots.

Tzatziki Sauce

  • Combine finely minced garlic with a pinch of kosher salt on your cutting board, using the side of your knife to create a paste.
  • Combine yogurt, garlic paste, finely diced cucumber, lemon juice, garlic powder and dill. Season to taste with salt and pepper

Greek Chicken Bowl

  • Cook Quinoa according to package directions.
  • Divide quinoa between four bowls. Top each bowl with a serving of sliced chicken, a handful of cherry tomatoes, and a dollop of tzatziki sauce. Top with crumbled feta and sliced olives.