Bowls are one of my favorite meals. There’s something so satisfying about the mix of flavors and textures all in one bowl.
Bowls are versatile with endless opportunities for creativity and changing up a mundane dinner rotation. Mix a protein with a healthy grain, some crunchy or roasted vegetables, a delicious sauce and boom, you have a bowl meal. Now choose a trendy fun bowl and dinner is served!
For those of us with kiddos, bowls are a great opportunity to introduce new flavors and foods, while using staple items in the bowl that you know your kids will eat.
Love your people. Cook them healthy food.
Greek Chicken Bowl with Tzatziki sauce
Ingredients
For the chicken:
- 1.5 lbs chicken breast tenders cut into 1-1/2 chunks
- 2 tbsp extra virgin olive oil
- 1/2 cup plain non-fat Greek yogurt (I love Stonyfield Organic Greek Plain nonfat yogurt – it’s my go-to Greek yogurt)
- 1 Juice from one lemon
- 1 tbsp dried oregano
- 1/2 tsp kosher salt
For the Tzatziki sauce:
- 1.5 cups plain greek Yogurt
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 cup peeled, shredded seedless cucumber, drained with water squeezed out
- 1 garlic clove, crushed
- 2 tbsp chopped fresh dill (or 1 tablespoon dry dill)
- 1/2 tsp kosher salt
- Cracked pepper to taste
To complete the bowl:
- 1.5 cups brown rice cooked
- Sliced and halved English cucumbers
- Kalamata olives
- Feta cheese
- Red onion (optional, only if you like raw onion)
- Warm pita bread for dipping into that scrumptious tzatziki sauce
Notes
Directions –
It’s best to make the Tzatziki sauce ahead of time and refrigerate for at least an hour. I like a lot of fresh dill and for the garlic not to overpower the sauce, but feel free to adjust if you like more garlic or less dill. My kids are crazed about dill, so this works well for the kiddos in my life.
First, marinate the chicken for at least 30 minutes and up to 2 hours.
- Â Â Â Whisk together the olive oil, yogurt and lemon juice.
- Â Â Â Add oregano, salt and pepper.
- Â Â Â Marinate cut-up chicken breast tenders for at least 30 minutes and up to 2 hours.
- Â Â Â Combine the Greek yogurt with the olive oil, lemon juice, garlic, dill, salt and pepper.
-    Peel the cucumber. Using a shredder or peeler, shred the cucumber into a separate bowl. Once shred, squeeze the water out of the cucumber with a paper towel before combining with the yogurt mixture.
- Â Â Â Mix together, cover and refrigerate for an hour or more.
- Â Â Â Slice and halve the cucumbers.
- Â Â Â Thinly slice the red onion if using.
- Â Â Â Wrap pita bread in foil and warm in oven (350 degrees for 10 minutes right before serving).
Nutrition Facts
Greek Chicken Bowl with Tzatziki sauce
Serving Size
1 g
Amount per Serving
Calories
314
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
76
mg
25
%
Sodium
545
mg
24
%
Potassium
604
mg
17
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
80
IU
2
%
Vitamin C
7
mg
8
%
Calcium
102
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
