Macro-Friendly Greek Chicken Bowls
Fresh, Mediterranean flavors and juicy grilled chicken breast combine to create an unforgettable flavor experience that's both family and macro-friendly!
Equipment
- 1 Medium pot
- 1 Small Mixing Bowl
- Cooking spoons
- 1 Cutting board and knife
Ingredients
For the chicken:
- 1 lb Boneless, skinless chicken breast
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Plain Greek yogurt
- 1/4 cup Fresh parsley, chopped
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 1/2 Lemon, juiced
- 2 tsp Oregano
- 1 tsp Paprika
- 1/2 tsp Thyme
- 1/2 tsp Cumin
For the bowls:
- 1 cup Dry orzo
- 2 cups Cucumber, chopped
- 2 cups Cherry tomatoes, halved
- 1 cup Red onions, chopped
- 1 cup Kalamata olives, pitted
- 1 cup Tzatziki yogurt dip
- 1/2 cup Feta cheese, crumbled
Instructions
- In a large mixing bowl, whisk together Greek yogurt, parsley, olive oil, garlic, lemon juice, oregano, paprika, thyme, and cumin. Season with salt and pepper. Add the chicken breasts and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
- While the chicken is marinating, cook the orzo according to package instructions. Drain and set aside.
- Heat a skillet or grill pan over medium-high heat. Remove the chicken breasts from the marinade, shaking off excess, and cook for about 6-8 minutes per side or until fully cooked (internal temperature of 165°F). Once done, let the chicken rest for a few minutes before slicing.
- Divide the cooked orzo among four bowls. Top each bowl with chopped cucumber, cherry tomatoes, red onion, and kalamata olives. Add sliced chicken to each bowl.
- Top each bowl with a generous dollop of Tzatziki and sprinkle with crumbled feta cheese. Serve immediately and enjoy!
Notes
Feel free to substitute dairy-free alternatives for the yogurt and feta if desired.
To make this recipe gluten-free, use gluten-free or grain-free orzo.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 40gFat: 18g
Tried this recipe?Let us know how it was!