Greek Chicken Bowls
These Greek Chicken Bowls are packed with juicy lemon herb chicken, fluffy rice, fresh vegetables, creamy hummus, feta cheese, avocado, and a homemade honey tahini dressing. They're an easy high-protein meal prep recipe that's fresh, satisfying, and full of bright Mediterranean flavors you'll want to make on repeat.
Servings 8
Calories 696kcal
Equipment
Ingredients
For the marinade
- 2 lbs chicken thighs, cubed
- 2 lemons, juiced
- 1/2 cup olive oil
- 1 tbsp minced garlic
- 1 tbsp Thyme
- 1 tbsp oregano
- 1 tbsp parsley
- 1 tsp rosemary
- 1 tsp salt
- 1 tsp pepper
For the honey tahini dressing
- 1/2 cup tahini
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tbsp honey
- Salt & pepper to taste
- 1 tbsp water, optional for thinning
For the bowls
- White or brown Rice
- Sliced cucumbers
- Diced red onion or pickled red onion
- Diced grape tomatoes
- Hummus
- Feta cheese
- Sliced avocado
- Mixed greens
Instructions
- To make the chicken marinade, mix the juice of 2 lemons, 1/2 cup olive oil, 1 tbsp minced garlic, 1 tbsp Thyme, 1 tbsp oregano, 1 tbsp parsley, 1 tsp rosemary, 1 tsp salt, and 1 tsp pepper in a bowl.
- Then, combine the marinade with the cubed chicken in a bag and let it sit for at least 30 minutes before cooking.
- Meanwhile, make the tahini dressing. Add all the dressing ingredients into a medium-sized bowl and mix well. Place in the fridge until it's time to assemble.
- Once the chicken is done marinating, preheat a pan to medium-high heat and add the chicken to the skillet. Cook for about 5-7 minutes per side until the liquid from the marinade evaporates and the chicken gets nice and crispy!
- Now time to assemble the bowls. I added chopped cucumber, grape tomatoes, pickled red onion, 1/3 cup white rice, mixed greens, cooked chicken, feta cheese, sliced avocado, hummus and topped it with the homemade tahini dressing. Enjoy!
Nutrition
Calories: 696kcal | Carbohydrates: 34g | Protein: 25g | Fat: 53g | Fiber: 5g