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.
Do you prefer to cook your chicken in a cast iron skillet? We have a gas grill and aren’t big fans of grilled chicken on it so we’re trying to find new ways to enjoy grilled chicken again!
That was actually the first time I’ve cooked chicken breasts in a cast iron skillet. Usually I use a non-stick one. But either way it’s turned out delicious!
I love mediterranean food, maybe in this dish I would miss olive oil…;) Your dishes are excellent. Good idea to cook tonight. Great blog, Congratulations!
This was one of the best chicken recipes I’ve ever tried! Thank you! The whole family enjoyed it so much that there are no leftovers 🙂
Yay!!! That’s always a sign of a good meal!!