Greek Chicken Bowls with Cucumber, Tomato, Feta Salad

I really enjoy creating new healthy recipes for our family and I’ve had my mind on making greek chicken bowls for quite a while. There is a great restaurant in Charlotte where you can walk in and build your own mediterranean bowl or salad. Think Chipotle meets fresh, greek deliciousness. I sneak over whenever I can to pick up lunch while Madeline is in preschool but wanted to try my hand at making our own healthy bowls.

For this recipe you will need:

• 6 chicken tenderloins
• 2 cups of cooked brown rice and quinoa
• 2 small cucumbers, diced
• 2 medium tomatoes, diced
• 1/2 a red onion, diced
• 1/4 cup of feta 
• 1/4 cup fresh parsley, diced
• Salt and pepper to taste
• 2 Tbsp each of lemon juice and olive oil
• 1 tsp Greek seasoning
• Tzatziki sauce (I used store bought but here’s a great recipe)
• Kalamata olives if desired 

Combine 1 Tbsp each of lemon juice and olive oil in a baggie. Sprinkle chicken with greek seasoning then place in the baggie to marinate for several hours. Meanwhile, combine cucumbers, tomatoes, onion, parsley, and feta with the other 1 Tbsp of lemon juice and olive oil. Add salt and pepper to taste and store in the fridge for several hours.

Heat a grill pan to medium-high heat and grill chicken until cooked through and no longer pink then chop. Meanwhile, cook rice and quinoa mixture (I use the 90 second bags with no shame) and serve 1/4 cup in the bottom of each bowl. Top with chicken and the cucumber tomato salad mixture. Serve a dab of tzatziki on top and a few kalamatas if you like them. 

This is such an easy, healthy dinner that our whole family enjoyed. Corey never knows whether to be excited or afraid when I cook a healthy meal that I made up in my head for the first time but this is one that he has asked to make a regular appearance on our menu.