Greek Chicken Bowls
Greek Chicken Bowl Recipe – chicken, vegetables, tzatziki, and rice. Can be made on the grill or in the oven. Great for a healthy dinner or lunch meal prep.
I love an easy dinner. Especially an easy dinner that makes a great lunch the next day.
Greek chicken bowl alteration options…
You can use whatever vegetables you like. I used zucchini, red bell pepper, orange bell pepper, and cherry tomatoes. Also add mushrooms or onions if you have them!
You can grill or broil the chicken. That means you can make these when it’s cold or warm out. To broil the chicken – all I do is set my oven on broil and put the kebabs on a sheet of foil.
For the rice, a boxed rice pilaf would work great. But this pilaf would be amazing with it.
How to meal prep:
Use a tupperware like this!
You could definitely make the full recipe as a meal prep for the week. To meal prep the bowls – make the kebabs as the recipe calls. Take the chicken and vegetables off the the skewers. Portion into 4-5 tupperwares. Add whatever warm bowl ingredients you want. Like rice or orzo.
I would put the cold ingredients in a separate compartment. So you can microwave the chicken and grains.
For cold ingredients, you could add: feta, chickpeas, tzatziki and/or lettuce. These crispy chickpeas would be so good in it.
Greek Chicken Bowls
Greek chicken, vegetables, tzatziki, and rice. Can be made on the grill or in the oven. Great for a healthy dinner or lunch meal prep.
For the marinade:
8 wooden skewers
1/2 cup extra virgin olive oil
1 lemon, zested and juiced
1 clove garlic, minced
2 teaspoons Greek seasoning
2 teaspoons dried oregano
1 teaspoon all-purpose seasoning
black pepper to taste
For the kebabs:
1 lb chicken tenderloins
1 large red bell pepper, cored and seeded
1 large orange bell pepper, cored and seeded
8 cherry tomatoes
Submerge 8 skewers into a baking dish filled with water. Set aside. Soaking the skewers will prevent the skewers from burning.
In a large bowl, whisk together olive oil, lemon juice/zest, minced garlic, greek seasoning, dried oregano, all-purpose seasoning, and pepper.
Cut the chicken tenderloins into 1 1/2-inch chunks. Cut the zucchini and orange/red bell peppers into large pieces. Add all of the vegetables to the marinade. Toss well. Marinate for 20 minutes.
Preheat oven on medium broil. Line a large baking sheet with foil. Set aside.
Thread the chicken and vegetables alternately onto eight presoaked wooden skewers. Transfer to prepared baking sheet and place in oven to roast. Roast for 25-30 minutes until vegetables are tender and the chicken is cooked through, flipping every 10 minutes.
Preheat grill to high.
Thread the chicken and vegetables alternately onto eight presoaked wooden skewers. Grill until chicken is cooked through.
Serve with rice and Greek-style yogurt.
[this isn’t a sponsored post, there are a few affiliate links above based on things I purchase on my own and love]