Greek Chicken Bowls

These Greek Chicken Bowls are an easy meal prep recipe that can be made fully ahead of time! They're loaded with juicy marinated chicken, cucumbers, tomatoes, olives, feta, chickpeas, and homemade dressing.

Prep Time25

Cook Time15

Total Time40

Course: Main Course, Salad

Cuisine: American, Greek

Servings: bowls

Calories: 641kcal

Author: Stephanie

Ingredients

Chicken Bowls

1 ¼ lbs. boneless/skinless chicken breasts
Salt/pepper to taste
1 teaspoon EACH: dried oregano, dried dill
1/3 cup Greek salad dressing
1/3 cup dry white wine see notes
3 cloves garlic minced
1 (16 oz.) can chickpeas, drained and rinsed
1 cup cherry tomatoes halved or quartered
1 small English cucumber diced
2 cups iceberg lettuce
¼ cup red onions sliced
¾ cup olives kalamata, green, and/or black
1 cup feta cheese crumbled
1 lemon sliced
2 slices mini Pita bread toasted and sliced.
Fresh parsley roughly chopped.

Sauce/Dressing

2/3 cup Greek Salad Dressing
½ cup chicken broth
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch

US Customary - Metric

Instructions

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry and season each side with salt, pepper, oregano, and dill.
Place 1/3 cup of Greek dressing in a gallon freezer bag and add the chicken. Seal out excess air and marinate at room temperature for 20-30 minutes. Meanwhile, whisk together the sauce/dressing ingredients and set aside. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out the remaining ingredients before beginning.
Heat the oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside and turn the heat off. Let the chicken rest for 10 minutes, then cut into strips. Use a paper towel to wipe any black spots from the skillet but leave the brown bits for more flavor.
Add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Add the garlic and reduce the wine by half, about 3 minutes.
Add the sauce/dressing mixture and bring it to a boil. Once thickened, remove from heat and transfer to a serving container. Refrigerate while you assemble the bowls. (It’s okay if it’s not fully cooled for serving, unless you prefer it that way.)
Arrange the lettuce in the middle of four bowls and top with the chicken. Arrange the chickpeas, vegetables, olives, feta, lemon slices, and pita bread around the outside. Stir the sauce/dressing and drizzle it over the salad. Sprinkle with parsley and serve.

Notes

Pro Tips:

My Homemade Greek Dressing makes the exact amount needed for this recipe and it's so delicious. Half is used to marinade the chicken and the other half is used to make the sauce.
Wine: Pinot, Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. If you don't cook with wine, cook the garlic in 2 tbsp. of butter instead of wine for 2-3 minutes, then proceed as outlined.
English cucumbers are ideal for this recipe. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content.
Hummus makes a great addition to these bowls as well as Plain Greek Yogurt.
This recipe is a great meal prep idea, all of the components can all be prepared ahead of time and served cold from the fridge.

Storage:

Store in an airtight container and refrigerate for up to 4 days.

Nutritional information is an estimate and is per bowl. This recipe makes 4 Greek Chicken Bowls.

Nutrition