Why You’ll Love Greek Chicken Bowl with Tzatziki, Chickpeas, and Feta Recipe
There are so many reasons to love this Greek Chicken Bowl. It’s loaded with protein, fiber, and healthy fats, making it an incredibly nourishing and filling meal. The tangy tzatziki sauce complements the chicken perfectly, while the chickpeas add a hearty texture and boost the protein content. The feta cheese brings a touch of creaminess and a salty kick, and the fresh vegetables provide a nice crunch and balance of flavors. Whether you’re looking for a quick meal or something to enjoy throughout the week, this recipe has you covered.
Ingredients
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2 chicken breasts
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1 can (15 oz) chickpeas, drained and rinsed
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1 tablespoon olive oil
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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Salt and pepper to taste
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1 cup cooked quinoa or rice (optional)
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1 cucumber, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, thinly sliced
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1/4 cup Kalamata olives, pitted and halved
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1/2 cup feta cheese, crumbled
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1/4 cup fresh parsley, chopped
For Tzatziki Sauce:
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1 cup Greek yogurt
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1/2 cucumber, grated
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1 clove garlic, minced
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1 teaspoon dried dill
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Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Chicken: Preheat your grill or skillet over medium-high heat. Season the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill or cook the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Let it rest for a few minutes before slicing it thinly.
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Prepare the Chickpeas: In a pan over medium heat, add the chickpeas and sauté with a little olive oil, salt, pepper, and a pinch of oregano for about 5-6 minutes until they are slightly crispy and golden. Set aside.
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Make the Tzatziki Sauce: In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dried dill, salt, and pepper. Stir well and refrigerate until ready to serve.
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Assemble the Bowl: In bowls, arrange the cooked quinoa or rice (if using) as the base. Top with sliced chicken, sautéed chickpeas, cucumber, tomatoes, red onion, olives, and crumbled feta cheese.
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Serve: Drizzle the tzatziki sauce over the top and sprinkle with fresh parsley for garnish.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Cook Time: 15-20 minutes
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Total Time: 30-35 minutes
Variations
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Vegetarian Option: Skip the chicken and use more chickpeas or grilled vegetables like zucchini or eggplant as the base protein.
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Grain-Free: Use lettuce wraps or a bed of greens instead of quinoa or rice to make the dish lighter and grain-free.
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Extra Flavor: Add some roasted red peppers, sun-dried tomatoes, or a sprinkle of lemon zest for an extra burst of flavor.
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Dairy-Free: Substitute the feta cheese with a dairy-free alternative, and use a non-dairy yogurt for the tzatziki sauce.
Storage/Reheating
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Storage: Store the Greek Chicken Bowl components separately in airtight containers. The chicken, chickpeas, and tzatziki can be kept in the fridge for up to 3-4 days.
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Reheating: To reheat, warm the chicken and chickpeas in a skillet or microwave until heated through. Keep the tzatziki sauce in the fridge and serve cold on top of the bowl.
FAQs
1. Can I use grilled chicken from a previous meal for this recipe?
Yes, leftover grilled chicken works great for this recipe and can save you time in preparation.
2. Can I make the tzatziki sauce ahead of time?
Absolutely! The tzatziki sauce can be made a day ahead and stored in the fridge for up to 3 days.
3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially if you skip the quinoa or rice and opt for a grain-free base.
4. Can I make this recipe vegan?
Yes, simply omit the chicken and feta, and replace the tzatziki with a vegan yogurt-based sauce.
5. How can I make this recipe spicier?
You can add red pepper flakes to the tzatziki sauce or sprinkle some hot sauce over the chicken for extra heat.
6. Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but make sure to thaw them first and ensure they are fully cooked.
7. What can I use instead of quinoa or rice?
You can use couscous, farro, or even cauliflower rice for a lighter option.
8. How do I know when the chicken is fully cooked?
The best way to check is by using a meat thermometer. The chicken is safe to eat when it reaches 165°F (75°C) internally.
9. Can I add more veggies to the bowl?
Of course! You can add more vegetables like bell peppers, olives, or spinach to your bowl for added nutrition and color.
10. Can I freeze this recipe?
The chicken and chickpeas can be frozen for up to 2 months, but the tzatziki sauce and fresh vegetables should be kept refrigerated.
Conclusion
This Greek Chicken Bowl with Tzatziki, Chickpeas, and Feta is a perfect blend of fresh ingredients and bold Mediterranean flavors. It’s a versatile and satisfying meal that can easily be customized to suit your dietary preferences. Whether you’re looking for a quick weeknight dinner or meal prep for the week, this recipe is sure to be a hit.
Greek Chicken Bowl with Tzatziki, Chickpeas, and Feta
A healthy and flavorful Greek Chicken Bowl with Tzatziki, Chickpeas, and Feta is a perfect meal for lunch or dinner. Packed with protein, fresh vegetables, and creamy feta cheese, this Mediterranean-inspired bowl combines savory grilled chicken with crisp vegetables and a tangy, homemade tzatziki sauce. The addition of chickpeas enhances the dish with fiber and texture, making it a nutritious and satisfying option for any diet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- In a bowl, combine olive oil, garlic powder, paprika, dried oregano, salt, and pepper.
- Coat the chicken breasts with the marinade and let sit for 10-15 minutes.
- Grill the chicken on medium-high heat for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C). Let rest for 5 minutes before slicing.
- Make the Tzatziki Sauce:
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and dill.
- Stir until smooth and season with salt and pepper. Adjust seasoning to taste.
- Assemble the Bowl:
- In a bowl, layer chickpeas, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
- Top with the sliced chicken breast and a generous dollop of tzatziki sauce.
- Garnish and Serve:
- Sprinkle chopped parsley over the top for added color and flavor. Serve immediately.
Notes
- You can substitute grilled chicken with lamb, beef, or even a vegetarian protein like grilled tofu or falafel.
- The tzatziki sauce can be made ahead and stored in the fridge for up to 3 days.
- For added crunch, try adding some roasted nuts or seeds.
