Description
A vibrant and healthy Loaded Greek Chicken Bowl featuring marinated grilled chicken, fresh vegetables, and a creamy dairy-free tzatziki sauce, served over your choice of rice. This recipe is perfect for a delicious gluten-free and dairy-free meal packed with Mediterranean flavors.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- Salt and pepper, to taste
Dairy-Free Tzatziki Sauce
- 1 cup dairy-free Greek yogurt (coconut or almond-based)
- 1 cucumber, grated and excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Bowl Ingredients
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- ½ red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 cup feta cheese (optional, omit for dairy-free)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Add the chicken breasts and toss well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Prepare the Dairy-Free Tzatziki: In a medium bowl, mix the dairy-free Greek yogurt with grated cucumber (make sure to squeeze out all excess water), lemon juice, chopped fresh dill, olive oil, and minced garlic. Season with salt and pepper to taste, then refrigerate until ready to serve.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a splash of olive oil. Grill the marinated chicken breasts for 5-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Let rest for a few minutes before slicing thinly.
- Assemble the Bowl: Place a base of cooked rice or cauliflower rice in each bowl. Top with sliced chicken, cherry tomatoes, cucumber slices, thinly sliced red onion, and kalamata olives. Add a generous scoop of dairy-free tzatziki sauce on the side. Optionally, sprinkle feta cheese over the bowl for added creaminess.
- Garnish and Serve: Finish by garnishing with freshly chopped parsley. Serve immediately with extra tzatziki drizzled on top if desired. Enjoy your wholesome, flavorful Greek chicken bowl!
Notes
- For a lower-carb option, use cauliflower rice instead of traditional rice.
- If avoiding dairy, omit the feta cheese or use a plant-based feta alternative.
- Ensure to thoroughly squeeze grated cucumber to prevent watery tzatziki sauce.
- The chicken can be marinated overnight for even deeper flavor.
- Use fresh herbs whenever possible for the best taste.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days.
