Description
Experience the vibrant flavors of the Mediterranean with these Healthy Greek Chicken Bowls. Tender marinated chicken, fresh vegetables, and a creamy tahini sauce come together in a colorful dish thatβs both nutritious and easy to prepare. Perfect for weeknight dinners or impressing guests, these bowls are customizable to suit your taste and dietary needs. Enjoy a healthy, satisfying meal that transports you straight to the sun-soaked shores of Greece!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 3 cloves fresh garlic, minced
- Juice of 2 lemons (about 1/4 cup)
- 2 tsp dried oregano
- 4 tbsp extra virgin olive oil
- 2 bell peppers, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup tahini
- Water as needed for sauce consistency
Instructions
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- While chicken marinates, chop bell peppers, cucumber, cherry tomatoes, and red onion. Toss with a drizzle of olive oil and salt.
- Preheat grill or skillet over medium-high heat. Cook chicken for about 6 minutes on each side until fully cooked.
- In a small bowl, combine tahini with reserved marinade and water to achieve desired sauce consistency.
- Slice grilled chicken and layer on top of veggies in bowls. Drizzle with tahini sauce and garnish with lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - For added flavor depth, marinate the chicken overnight. - Customize your bowl by adding quinoa or brown rice as a base or topping with feta cheese. - Store leftovers in an airtight container for up to three days; warm gently before serving.