Greek Chicken Bowls : 15 min prep.

Imagine yourself transported to the sun-kissed hills of Greece, where the air is filled with the scent of citrus and the taste of ripe olives lingers on your tongue. In this recipe, we’ll take you on a culinary journey to the heart of the Mediterranean, where the simplest of ingredients become the foundation for bold and aromatic flavors.

But for those who crave the warmth of a perfectly cooked Greek salad or the comfort of a homemade gyro, look no further than our beloved beloved mini pita recipe. See Related Recipe.

Why This Recipe Works

• With just a pinch of salt and a scattering of parsley, you can elevate any simple meal into an unforgettable experience.
• Using Greek yogurt instead of sour cream adds a tangy twist to the creamy sauce, while the cucumber adds a fresh crunch.
• The combination of the slightly spicy feta cheese is the perfect counterpoint to the smoky flavor of the lamb.

Key Ingredients

When choosing feta cheese, look for a high-quality brand that comes in a block or crumbled form. This will ensure a nice, tangy flavor. For the best results, use fresh and ripe cucumbers, which will add a nice crunch to the dish. If using cherry tomatoes, choose ones that are firm to the touch and have a bright red color.

On the other hand, using a lower-quality brand of feta cheese may result in a dish that tastes slightly bitter or metallic, while fresh and ripe cucumbers will add a refreshing crunch to the dish.

Recipe Courtesy of Our Kitchen

Greek Chicken Bowls

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast

2 cups chopped mixed greens

1 cup plain Greek yogurt

2 cloves garlic, minced

1 cup chopped cucumber

1 cup cherry tomatoes, halved

1/4 cup crumbled feta cheese

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

4 small pita breads

1/4 cup chopped fresh parsley

1/4 cup sliced red onion

Directions

1

Rinse 1 1/2 pounds boneless, skinless chicken breast and pat it dry with paper towels to prevent excessive moisture from accumulating in the container.

2

Marinate the chicken in a mixture of olive oil, lemon juice, garlic, salt, and pepper for at least 10 minutes. If desired, let it sit at room temperature for up to 30 minutes for the flavors to meld.

3

Grill or pan-fry the chicken to your liking. Let it rest for 5-10 minutes before slicing it into strips.

4

Toss together 2 cups chopped mixed greens, 1 cup sliced red onion, and 1/4 cup crumbled feta cheese in a large bowl.

5

Warm pita breads by wrapping them in foil and heating them in the oven for 2-3 minutes, or until pliable and fragrant.

Storage & Reheating

To store leftovers, place the cooked chicken in an airtight container and refrigerate for up to 3 days. Reheat by grilling or pan-frying until crispy and reheating in the oven at 350°F (175°C) for 10-12 minutes, or until warmed through. Keep the cooked chicken separate from the salad until reheating for optimal freshness.