Greek chicken bowls make a delicious one-bowl meal that is packed with fresh, Greek flavors and is easily customizable depending on your family’s favorite veggies!
I’ve decided to take a break from my mid-month newsletter being Easter weekend and all. I figure most of you have family events and activities going on! Instead, I’m stopping by to share a QUICK and delicious recipe my ENTIRE family gobbled down this week: Greek chicken bowls.
I’ve been asked by friends for meal inspiration when it comes to prepping food ahead of time that’s easy to gobble on the go [think before or after practice, at work, in the car, etc]. and I think these Greek chicken bowls fit that bill. They may be a little messy with the rice and salad combo pictured, but go ahead and add the chicken to a pita pocket OR pack it in resealable glass bowls for travel. While I spend most weekends doing a big batch of produce prep, I usually make some form of shredded or grilled chicken too. Greek chicken is FOR SURE making our monthly rotation!
Bowls seem to be all the rage nowadays [we also dig these BBQ chicken bowls and enchilada chicken bowls]. I love that I can mix and match different ingredients and mix it all together to make something that only dirties one dish! Well, 4 dishes and a high-chair if you count everyone in my family. Lily even dove into her own variation of these Greek chicken bowls with slices of chicken, cucumber, and tomato! The boys had a less glamorous version, but ate the chicken which was a win in my book.
The marinade is key here as that’s where the Greek-ish flavors come in. I would’ve added some feta or tzatziki sauce if I had some on hand, but the hummus really rounded it out to be a saucy meal. Which is exactly what prompted my toddlers to eat their chicken. Dips = life when it comes to getting them to eat protein. I sound like a broken record here… but whatever works folks, whatever works!
Here’s to simple, delicious, and EASY cooking. I hope you keep coming back to my kitchen for more!
- 1 ½ lbs. boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large lemon, juiced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- 2 cups brown rice, cooked, divided [1/2 cup per bowl]
- 1 cup hummus, divided [1/4 cup per bowl]
- 4 cups spinach, divided [1 cup per bowl]
- Salad toppings such as chopped cucumber, tomato, feta cheese
- In a resealable plastic bag, add chicken, oil, lemon, and seasonings. Marinate in refrigerator for at least one hour and up to 8 hours.
- Heat grill or large skillet to medium-high heat. Cook chicken 6-8 minutes per side, or until chicken is cooked through. Slice into pieces for serving.
- To build bowls, layer rice, chicken, and hummus alongside spinach greens and toppings. Serve at room temperature or once chicken is cooked.
If you’re planning on meal prepping this recipe, I might suggest purchasing these to-go glass containers because you can easily separate the rice, chicken, hummus, etc. so things don’t get soggy or TOO messy. Although with kids involved, any meal is bound to have a little mess left behind.
