Description: This vibrant and healthy Loaded Grilled Chicken Greek Salad Bowl is a delightful combination of fresh, crisp vegetables, savory grilled chicken, salty olives, tangy feta cheese, and a creamy, homemade tzatziki sauce. It’s a complete meal that’s perfect for a light lunch or a satisfying dinner, packed with flavor and nutrients. It’s quick to prepare and easily customizable to your liking.
Ingredients:
- For the Grilled Chicken:
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- For the Salad:
- 6 cups mixed greens or chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, cubed
- For the Creamy Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 cup cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Toppings:
- Warm pita bread, for serving
- Extra olive oil, for drizzling
- Fresh oregano, for garnish
Preparation:
Before diving into the cooking, let’s prep all our ingredients for a smooth cooking experience!
Step 1: Preparing the Tzatziki Sauce Begin by grating the cucumber and squeezing out any excess water. This helps to prevent a watery tzatziki. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper. Mix well and taste, adjusting the seasonings as needed. Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
Step 2: Marinating the Chicken While the tzatziki is chilling, prepare the chicken. In a small bowl, whisk together the olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate the chicken in the refrigerator for at least 20 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender it will be.
Step 3: Chopping the Vegetables Prepare the salad ingredients by washing and chopping the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives. Cube the feta cheese. Set all the prepared vegetables aside.
Step 4: Grilling the Chicken Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure it’s fully cooked. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into thin strips. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Step 5: Assembling the Salad Bowls Divide the mixed greens or romaine lettuce evenly between two or three large bowls. Arrange the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese over the greens. Top each bowl with the sliced grilled chicken. Add a generous scoop of the creamy tzatziki sauce to each bowl. Drizzle with a little extra olive oil and lemon juice if desired, and sprinkle with fresh oregano. Serve immediately.
Why You Will Love This Recipe:
- Healthy and Nutritious: Packed with lean protein from the grilled chicken, healthy fats from the olive oil and feta cheese, and plenty of vitamins and minerals from the fresh vegetables, this salad bowl is a nutritional powerhouse.
- Flavorful and Satisfying: The combination of the savory grilled chicken, tangy feta, salty olives, and creamy tzatziki sauce creates a symphony of flavors that will tantalize your taste buds.
- Quick and Easy to Prepare: With minimal prep time and a short cooking time, this recipe is perfect for busy weeknights.
- Customizable: Feel free to adapt this recipe to your liking by adding or substituting ingredients. You can add other vegetables like bell peppers or avocado, or use different types of cheese or protein.
- Versatile: This salad bowl can be served as a light lunch, a satisfying dinner, or even a side dish.
Serving Suggestions:
- Serve the salad bowl with warm pita bread on the side for dipping into the tzatziki sauce.
- Add a squeeze of fresh lemon juice over the salad for extra brightness.
- Garnish with a sprinkle of fresh oregano or dill for added flavor and visual appeal.
- For a more substantial meal, add a side of quinoa or couscous.
- Serve with a glass of crisp white wine or a refreshing lemonade.
Tips:
- To save time, you can use store-bought tzatziki sauce. However, homemade tzatziki is much more flavorful and easy to make.
- Marinating the chicken for longer will result in more flavorful and tender meat.
- Make sure to preheat the grill properly before grilling the chicken.
- Don’t overcrowd the grill, as this will lower the temperature and prevent the chicken from browning properly.
- Let the chicken rest for a few minutes before slicing it to allow the juices to redistribute.
- If you don’t have a grill, you can cook the chicken in a skillet on the stovetop or bake it in the oven.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutritional Information: (per serving, based on 2 servings)
- Calories: Approximately 550-650
- Protein: 45-55 grams
- Sodium: 700-900 mg (depending on the amount of feta and olives)
Conclusion:
This Loaded Grilled Chicken Greek Salad Bowl with Creamy Tzatziki is a healthy, flavorful, and satisfying meal that’s perfect for any occasion. With its vibrant colors, fresh ingredients, and delicious combination of flavors, it’s sure to become a new favorite in your recipe repertoire. Enjoy!
Questions and Answers:
Q1: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the grilled chicken and add grilled halloumi cheese or chickpeas for a protein source. You can also add extra vegetables like bell peppers, zucchini, or eggplant.
Q2: Can I make the tzatziki sauce ahead of time?
A: Yes, you can make the tzatziki sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. In fact, making it ahead of time allows the flavors to meld and deepen.
Q3: What if I don’t have a grill?
A: If you don’t have a grill, you can cook the chicken in a skillet on the stovetop or bake it in the oven. To cook it in a skillet, heat a tablespoon of olive oil over medium-high heat and cook the chicken for about 6-8 minutes per side, or until it’s cooked through. To bake it, preheat the oven to 375°F (190°C) and bake the chicken for about 20-25 minutes, or until it’s cooked through.
Q4: Can I use a different type of lettuce?
A: Yes, you can use any type of lettuce you like. Romaine lettuce, spinach, or even a spring mix would all work well in this salad bowl.
Q5: How can I make this recipe lower in sodium?
A: To make this recipe lower in sodium, use low-sodium feta cheese, rinse the Kalamata olives before using them, and reduce the amount of salt in the marinade and tzatziki sauce. You can also use fresh herbs and spices to add flavor instead of salt.
