Greek Chicken Bowls

Tonight, ITKWTR is switching things up with fresh and flavorful Greek Chicken Bowls! We realized it may be time to make a few healthier changes, so we’re stepping outside our comfort zone and trying something new. Check out the full recipe from tonight’s episode and make it with us!

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Servings: 4–6 Prep Time: 20 minutes Cook Time: 25 minutes

Ingredients

For the Greek Chicken

• 2 lbs boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• Juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp paprika

• ½ tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

For the Bowls

• 2 cups cooked wild rice

• 1 English cucumber, diced

• 1 pint cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 1 cup crumbled feta cheese

• 1 cup Kalamata olives

• 4 pita breads, grilled and cut into triangles

Greek Dressing

• ¼ cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp dried oregano

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Marinate the Chicken

   • In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, paprika, onion powder, salt, and pepper.

   • Add the chicken and marinate for at least 30 minutes (or up to 8 hours in the refrigerator).

2. Cook the Chicken

   • Grill over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F.

   • Let rest for 5 minutes before slicing.

3. Make the Dressing

   • Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.

4. Grill the Pita

   • Lightly brush pita bread with olive oil.

   • Grill for 1–2 minutes per side until warm and lightly charred.

   • Cut into triangles.

5. Assemble the Bowls

   • Divide the wild rice among bowls.

   • Top with sliced grilled chicken, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.

   • Drizzle generously with the Greek dressing.

   • Serve with grilled pita triangles on the side.

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Optional Add-Ins

• Hummus

• Tzatziki sauce

• Pepperoncini

• Roasted red peppers

• Chopped fresh parsley or dill

  
  

Meal Prep Tip

Store the rice, chicken, vegetables, and dressing separately for up to 4 days. Assemble just before serving and add the pita fresh to keep it crisp. This recipe is excellent for healthy lunches or easy weeknight dinners.