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Greek Chicken Bowls
A loaded Greek bowl with pan seared chicken, nutritious quinoa, a healthy Greek salad, plus tzatziki and hummus. It's an excellent dinner while any extra is awaiting for lunch the following day.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- cutting board
- bowl
- mixing bowl
📝 Preparation Steps
1
Cook quinoa according to directions on package.
2
If using chicken breasts pound them to 1/2-inch thickness (chicken thighs don't need to be pounded even, skip that step). Dab chicken dry with paper towels. Season with salt, pepper, and oregano on both sides.
chicken breasts (or chicken thighs (about 6 thighs), trimmed of fat)2 lbs
3
Heat 1 Tbsp olive oil in a cast iron skillet or other heavy skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through , about 5 to ⏱️ 6 minutes per side. Transfer to a cutting board, rest ⏱️ 5 minutes then chop.
olive oil, (divided)3 Tbsp
4
Meanwhile in a large mixing bowl toss together bell pepper, cucumber, tomatoes, red onion, avocado, parsley, lemon juice and 2 Tbsp olive oil. Season with salt to taste.
medium tomatoes ((Roma or vine ripened), chopped)2avocado, (chopped)1fresh lemon juice2 Tbspolive oil, (divided)3 Tbsp
5
Among six bowls divide cooked quinoa, cooked chicken, and cucumber salad. To each add a dollop of tzatziki and hummus then sprinkle with feta.
Nutrition Facts
calories
640 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
9 g
sugar Content
6 g
sodium Content
786 mg
protein Content
48 g
trans Fat Content
0.02 g
cholesterol Content
126 mg
carbohydrate Content
48 g
saturated Fat Content
8 g
unsaturated Fat Content
15 g
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