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Greek Chicken Bowls

A delicious and nutritious meal inspired by Mediterranean cuisine. Marinated grilled chicken, a refreshing Greek salad, creamy tzatziki with toasted pita bread, and Basmati rice come together to make one fantastic bowl, Enjoy!
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

GREEK CHICKEN BITES:

  • 1 1/2 lbs. boneless skinless chicken breast cut into 1-inch pieces (about 2 breasts)

CHICKEN MARINADE:

  • 2 T. extra virgin olive oil
  • 2 T. red wine vinegar
  • 1 tsp. lemon zest
  • 2 T. fresh lemon juice
  • 2 cloves garlic minced
  • 2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/4 c. white wine for deglazing the pan

GREEK SALAD:

  • 2 Persian cucumbers cut in half lengthwise and thinly sliced
  • 8 oz. grape or cherry tomatoes cut in half
  • 1/2 sm. red onion thinly sliced
  • 1/3 c. pitted Kalamata olives cut in half

GREEK SALAD DRESSING:

  • 3 T. extra virgin olive oil
  • 3 T. fresh lemon juice
  • 1 clove garlic minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

TZATZIKI SAUCE:

  • Homemade Tzatziki or store-bought Boars Head Tzatziki

BASMATI RICE:

  • 4 servings Homemade Basmati rice or store-bought Uncle Bens Ready Rice

TOPPINGS:

  • 1 avocado pitted and thinly sliced, for serving
  • Warm pita bread cut into wedges, for serving
  • Lemon slices for serving

Instructions

  • GREEK CHICKEN BITES: Cut the chicken into 1-inch pieces. Place in a gallon-size zip-top bag.
  • CHICKEN MARINADE: In a small bowl or glass measuring cup, whisk together olive oil, red wine vinegar, lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour the marinade over the chicken, seal the top of the bag, and smoosh to coat the chicken. Marinate in the refrigerator for 30 minutes to 1 hour.
  • GREEK SALAD: Slice the cucumbers in half lengthwise and thinly slice. Slice the tomatoes in half. Cut the red onion in half and thinly slice. Slice the Kalamata olives in half. Place everything into a medium bowl, cover and refrigerate until ready to serve.
  • GREEK SALAD DRESSING: In a small jar, combine olive oil, lemon juice, garlic, salt, and black pepper. Cover with a lid and shake vigorously; set aside. Pour the dressing over the salad when ready to serve.
  • TZATZIKI SAUCE: Follow the directions for Cooking Mamas homemade Tzatziki or buy ready-made Tzatziki. (Boars Head Tzatziki is a good brand.)
  • BASMATI RICE: Prepare the rice according to package directions for four servings. Alternatively, you can buy (Uncle Bens ready rice) and microwave according to the package directions. Also, feel free to use Jasmin or brown rice if you prefer.
  • TO COOK THE CHICKEN BITES: Meanwhile, heat a large heavy skillet over medium-high heat. Add 1 T. olive oil. Carefully add the chicken with marinade to the hot skillet and spread out in an even layer. Cook without disturbing for about 5 minutes. Using tongs, flip and cook on the other side for about 5 more minutes, or until chicken is completely cooked (the internal temperature should be 165 degrees or cut into a piece to make sure it's not pink anymore).
  • Pour in the white wine and deglaze the bottom of the skillet, using a spatula or wooden spoon to loosen all the stuck-on browned bits while coating the chicken in them. Continue sautéing until most of the wine has evaporated and the chicken is coated in the deglazed drippings.
  • TO ASSEMBLE: Place Tzatziki in small bowls in the middle of four bowls. Spread the rice around the bottom of the bowl. Arrange the dressed salad, chicken bites, and avocado slices on top of the rice. Garnish with warmed or toasted pita wedges and sliced lemons, Enjoy!