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Greek Chicken Bowls

Greek Chicken Bowls

These Greek Chicken Bowls combine marinated chicken with fresh vegetables, feta, olives, chickpeas, and a flavorful homemade dressing, perfect for easy meal prep and satisfying meals.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course, meal prep
Cuisine greek
Servings 4 people
Calories 641 kcal

Equipment

  • 1 meat mallet for pounding chicken
  • 1 large skillet
  • 1 gallon freezer bag for marinating chicken
  • 1 silicone spatula
  • 1 serving bowls

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1/3 cup Greek salad dressing
  • 1/3 cup dry white wine such as Pinot Grigio or Chardonnay
  • 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
  • 1/4 cup red onions sliced
  • 3/4 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, for garnish
  • 2/3 cup Greek salad dressing
  • 1/2 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch

Instructions
 

  • Slice chicken breasts in half lengthwise to create thinner slices, then pound to 1/2 inch thickness using a meat mallet.
  • Pat chicken dry and season both sides with salt, pepper, oregano, and dill.
  • Place 1/3 cup Greek salad dressing and chicken in a gallon freezer bag; seal and marinate at room temperature for 20 to 30 minutes.
  • Whisk together all sauce/dressing ingredients except cornstarch and set aside; keep liquids cool to prevent cornstarch activation.
  • Heat oil in a skillet over medium-high heat, sear chicken 3-4 minutes per side until golden and cooked through, then let rest for 10 minutes before slicing.
  • Add white wine to the skillet and cook over medium heat, scraping browned bits off the pan with a silicone spatula, reduce by half for about 3 minutes.
  • Add garlic and prepared sauce mixture to the skillet, bring to a boil until thickened, then remove from heat and refrigerate until ready to serve.
  • Assemble bowls with lettuce in the center, topped with sliced chicken; arrange chickpeas, tomatoes, cucumber, olives, feta, lemon slices, and pita around edges.
  • Stir sauce and drizzle over the bowls, then garnish with chopped parsley before serving.

Notes

  • Use homemade Greek dressing for best flavor; half for marinade, half for sauce.
  • Substitute cooking wine with butter if preferred.
  • English cucumbers enhance texture and flavor.
  • Add hummus or Greek yogurt for variation.
  • Store in airtight container refrigerated up to 4 days.