(Note: This post contains affiliate links. I use all of the products recommended, and commissions go towards making more great content! )

Do you get tired of eating the same meals over and over again? I do. So I stepped out of our normal rotation of recipes and made this delicious Healthy Greek Chicken Bowl. This bowl is dripping with a yummy Cucumber Yogurt Sauce (Tzatziki), and trust me you don’t want to skip it. I pour this yogurt sauce on grilled veggies, and love dipping pita in it! Seriously, it makes the dish.

I also continued the yogurt theme using it to marinade the chicken, and oh man did it turn out good!

Yogurt Greek Chicken ready for the Healthy Greek Chicken Bowls

The yogurt tenderizes the chicken and keeps it super moist (sorry for that word, but it’s true!). I also LOVE this meal for Meal Prep! I’m planning on taking it for lunch this week. No boring salads for me!

Healthy Greek Chicken Bowls in meal prep container

This recipe makes about four meals, and they look so pretty. I get my meal prep containers off Amazon, and I use them ALL the time! Get my meal prep containers here!

Here is the recipe:

Healthy Greek Chicken Bowls

Healthy Greek Chicken Bowl drizzled with Cucumber Yogurt Sauce

Healthy Greek Chicken Bowls are a perfect meal prep recipe!

Author: The Hungry Waitress
Prep Time: 30
Cook Time: 30
Total Time: 1 hour

Scale

Ingredients

Yogurt Greek Chicken:

4 chicken breasts
1/4 cup Greek yogurt, whole fat or non fat (sub | plain yogurt, whole fat, 2%, or non fat)
1/4 cup olive oil plus 1 Tablespoon for cooking
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Quinoa (sub | cauliflower rice, millet, farro, rice, couscous)

2 cups broth
1 teaspoon olive oil
1/2 teaspoon salt
1 cup quinoa

Vegetables

3 cups assorted vegetables, chopped (we use mushrooms, zucchini, bell pepper, and brussel sprouts)
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Cucumber Yogurt Sauce (Tzatziki)

1 cup Greek yogurt (sub | plain yogurt)
1/2 cup cucumber, diced
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon lemon juice
1/8 teaspoon sugar
1 Tablespoon fresh dill, chopped (sub | 1 teaspoon dried dill, 1 teaspoon dried oregano)

Instructions

Preheat the oven to 400 degrees.
Start with marinating the chicken. Place the chicken breasts, yogurt, olive oil, garlic powder, salt, and pepper in a large resealable plastic bag. Seal the bag, and mix everything together by massaging the bag. Marinate in the fridge for at least 30 minute. (Feel free to do the step the night before! The chicken will tenderize nicely.)
Next make the quinoa (or choose whatever grain you prefer or cauliflower rice). Pour the broth, olive oil, and salt into a medium pot over high heat. Once the liquid come to a boil stir in the quinoa. Cover with a lid, and reduce the temperature to low. Cook for around 15 minutes, and set aside.
Place the chopped vegetables on a baking sheet. Drizzle the olive oil, sprinkle on the salt and pepper, and toss everything using your hands. Spread out the vegetables so they are an even layer. Bake for 15 minutes, then toss them and bake an additional 10 minutes.
For the yogurt sauce, mix together the yogurt, cucumber, garlic powder, salt, pepper, lemon juice, sugar, and dill. Keep refrigerated until serving.
Back to the chicken! By this time the chicken could be good to go. Heat up a large skillet with 1 Tablespoon of olive oil over medium high. Carefully place the marinated chicken into the hot skillet, and cook each side for 7 – 10 minutes. (This cook time will vary depending on how thick your chicken breasts are. If they are about 1/2 inch thick I would reduce the time to 5 minutes for each side. If you have a meat thermometer the internal temp should reach 180 degrees.)