Name: Greek Chicken Nourish Bowls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1.5 inch pieces; 2 Tbsp olive oil; 1 Tbsp Greek seasoning see notes for individual spice subs; 1 tsp salt, adjusted according to greek seasoning used and/or taste preference; Fresh cracked black pepper; 3 cups of kale; 1/2 small lemon, juiced and zested; Generous sprinkle of salt; 2 cups cooked quinoa (or sub rice or lentils); 1 cup cherry tomatoes, halved or quartered; 1/2 English cucumber, very thinly sliced; 1/2 cup halved kalamata olives; 6 ounces feta cheese, crumbled; 1/4 cup pickled red onions; Optional: Tzatziki sauce, fresh squeezed lemon juice, fresh dill, sprinkle of red pepper flakes if desired

Greek Chicken Nourish Bowls

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5 from 1 review

Author: Christine Manes
Prep Time: 25
Cook Time: 10
Total Time: 35
Yield: 4 servings 1x
Category: lunch, dinner, entree
Method: Oven
Cuisine: Greek

Ingredients

Units Scale

Chicken

1 1/2 pounds boneless skinless chicken breasts, cut into 1-1.5 inch pieces

2 Tbsp olive oil

1 Tbsp Greek seasoning see notes for individual spice subs

1 tsp salt, adjusted according to greek seasoning used and/or taste preference

Fresh cracked black pepper

Kale

3 cups of kale

1/2 small lemon, juiced and zested

Generous sprinkle of salt

To serve

2 cups cooked quinoa (or sub rice or lentils)

1 cup cherry tomatoes, halved or quartered

1/2 English cucumber, very thinly sliced

1/2 cup halved kalamata olives

6 ounces feta cheese, crumbled

1/4 cup pickled red onions

Optional: Tzatziki sauce, fresh squeezed lemon juice, fresh dill, sprinkle of red pepper flakes if desired

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Instructions

Preheat the oven to 400°F.
Start the quinoa (or rice or lentils) according to package instructions to create 2 cups or more to your preference.
Place parchment paper on a baking sheet. Toss the chicken in the olive oil and put on the parchment paper. Sprinkle both sides of the chicken with the greek seasoning, salt, and pepper. Bake for 10-12 minutes.
Prepare the other toppings. Very thinly slice the cucumber. Halve or quarter the cherry tomatoes. Take the pit out and slice the kalamata olives if needed (sometimes they come already prepped).
For the kale: I like to massage kale for a couple minutes because it makes it easier to digest. First wash it, then tear the leaves into smaller, bite-sized pieces. Then put the kale in a bowl with a generous sprinkle of salt, the lemon juice, and a touch of lemon zest. To massage: Squeeze and rub the kale between your fingers repeatedly, tossing it in the salt, lemon juice/zest in the process.
To plate: Over a bed of quinoa, add the chicken, kale, cucumber, tomatoes, pickled onion, olives, feta cheese, and any other desired toppings such as tzatziki sauce.

Stainless Steel Baking Sheet (non-toxic)

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Notes

Greek seasoning is very robust and can be full of quite a few flavors. Here are a couple options if you don’t have greek seasoning on hand:

1) For a simple combination, you can use equal parts dried oregano, basil, dill, garlic, and onion powder (1/2 rounded tsp each)

2) You can use this much more robust combination:

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

1/4 tsp dried dill

1/4 tsp dried rosemary (minced)

1/4 tsp dried thyme

1/4 tsp onion powder

1/4 tsp dried parsley

1/4 tsp ground cinnamon

Greek seasoning also typically has black pepper in it, but I add it separately in the ingredient list of the recipe because I like using fresh cracked black pepper.