Greek Chicken Bowls

Temperatures were near 90 degrees yesterday, so we decided a refreshing salad would make the perfect dinner.

This Greek Chicken Bowl did not disappoint! It's colorful and bursting with flavors. Not to mention, it's loaded with vegetables and protein.

It's easy enough for a weekday meal, but it was special enough for guests. My good friend, Dawn, joined us for dinner and games. We had so much fun.

Tip: I didn't have time to marinate the chicken breasts, so I picked up already cooked, natural chicken strips and let them marinate in the juices while preparing the other parts of the meal. 

Enjoy!

Ingredients

Chicken

• 4 small chicken breasts about 1 1/4 pounds
• ¼ cup olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons honey (or maple syrup)
• 1 teaspoon garlic powder
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoon dried basil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes

Bowl

• 2 cups cooked rice or quinoa
• 2 cups halved grape or cherry tomatoes
• 2 cups diced or chopped cucumber
• 4 cups shredded romaine lettuce
• 1 cup sliced red onion
• ½ cup feta (I used vegan feta)
• Optional: Kalamata Olives, Marinated Artichoke Hearts

Tzatziki

• 1 cup plain Greek yogurt (I used vegan yogurt)
• ½ cup grated cucumber
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• ¼ teaspoon salt, or to taste
• 1 tablespoon fresh chopped dill