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Greek Chicken Bowl

Greek Chicken Bowl

The marinade on this chicken is spot on. It's just the right balance of flavor and the yogurt adds a delightful (and surprising) creaminess. Placed on top of a bed of couscous, this dish is satisfyingly filling. If you like crispier veggies, try grilling these same elements on kebabs. AND consider making extra marinade to set aside for dipping.

About the Contributor:

Amanda Wilson is a wife, mama, foster mama, and licensed RN. She provides practical, realistic, and approachable ideas for clean eating and fitness through www.awilsonwellness.com.

 

  • 1 pound chicken tenders
  • Zest of 1/2 lemon
  • Juice of 1 lemon (same lemon from zest)
  • 1 tsp minced garlic
  • 1/2 cup plain greek yogurt
  • 2 tsp salt/garlic/pepper seasoning, divided
  • 1/2 tsp dill weed
  • 1 tsp oregano
  • 2 zucchini, quartered
  • 2 bell peppers, sliced
  • 1 onion, quartered (note: could do the 1/2 bag frozen peppers + onions)
  • Avocado Oil

Directions

  1. CHICKEN - Place chicken in a ziplock bag or shallow dish.  Mix lemon, minced garlic, on teaspoon of the salt/pepper/garlic powder seasoning, dill weed, oregano, and yogurt together + pour over chicken.  Make sure chicken is covered + allow to marinate in fridge overnight or at least for 30 min-1 hour.  Bake it at 375 for 15-20 minutes or on a skillet for 5 min on each side.

  2. VEGGIES - Pile up zucchini, bell peppers, and onions on a roasting pan + drizzle 1 tbsp oil.  Season with a teaspoon of the pink salt/pepper/garlic powder seasoning.  Massage oil and seasonings to cover veggies well.   Roast at 400 for 20 minutes, flip, then 5 more minutes until crispy. 

    When cooked, cut chicken in cubes chicken and combine with veggies together in a bowl.

  3. FOR KEBABS - Cut chicken into 2-inch pieces before marinating. When marinated, assemble the chicken and veggies onto a skewer and grill over medium heat for 8-10 minutes, turning once or twice. Consider doubling the marinade to set aside and use for dipping!

  4. OPTIONAL - Pair with couscous, cauliflower rice, or white rice.

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