Greek Chicken Bowl
A light and flavorful Greek Chicken Bowl featuring grilled paprika chicken, fresh salad, mozzarella pearls, and creamy tzatziki.
Ingredients
For the Dressing and Chicken Marinade
- ½ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2–3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey
- 1½ pounds boneless skinless chicken
- 1 tablespoon paprika
For the Salad
- 4–5 cups lettuce
- Mini cucumbers
- Cherry tomatoes
- Bell pepper
- Red onion
- Kalamata olives
- Mozzarella pearls
- Feta cheese
For the Tzatziki
- Greek yogurt
- Shredded cucumber
For Assembly
- Hummus
Instructions
Preparation
- Whisk together the dressing ingredients.
- Marinate the chicken for 15–30 minutes to enhance flavor.
Cooking
- Grill or pan-sear the chicken until it is completely cooked through.
- Let the chicken rest for 5 minutes before slicing.
Assembly
- Toss all salad ingredients together.
- Prepare tzatziki.
- Assemble bowls by spooning hummus in the bowl first, then add salad, sliced chicken, and finish with tzatziki and extra feta.
Notes
Store components separately for best texture. Keep chicken and tzatziki in sealed containers in the fridge for up to 3 days. Add salad and mozzarella just before serving. Use fresh herbs like parsley or dill for extra flavor.