Put on a little panigiri party with this scrumptious Greek Chicken Bowl.
In today’s era of AI, online dating, and more, it seems nearly impossible to have a sense of in-person community. But the Greeks knew better than most that one of the best ways to bring people together is with a hearty, delicious meal. This Greek chicken bowl takes the best yet simplest ingredients from Greek cuisine and marries them in one wholesome dish. With a rich mix of crunchy and tender textures, plus a refreshing lemon-honey dressing, this dish can turn any occasion into a colorful Greek festival.
Why? Because it’s rooted in culinary traditions that go back generations, utilizing classic veggies, herbs, and fluffy feta cheese. But don’t worry—the Greek chicken bowl can also be tweaked to suit your preferences or needs. For example, I like to add olives for a richer flavor and exchange rice for quinoa, which has more protein and fiber. First, try it out as the recipe instructs so you get the hang of it before experimenting with additions and replacements. Then the more you make it, the more fun you can have with it!
What is “panigiri”?
A panigiri is a kind of Greek party or festival which was traditionally designed to bring everyone together for the celebration of patron saints. There’s food, dancing, and parades, which uplift everyone’s spirits and strengthen the bonds between loved ones. To me, that’s what this dish embodies—the harmony of different ingredients that can be blended into an energizing and enticing salad. That’s why I say it can turn any occasion into a party!
How do I store leftovers?
While a Greek chicken bowl is best enjoyed as fresh as possible, you can transfer your leftovers to an airtight container and refrigerate them for up to 2 days. Ideally, it’s a good idea to store chicken separately. The chicken can also be frozen in a Ziploc bag for up to 3 months.
Similar recipes to try
If you’re like me and you love one-bowl dishes, then I have another recipe for you—Keto Taco Bowls, which take the best of Mexican food and turn it into a one-dish wonder. But soon, I’ll be moving down South, where my housemate is going to cook us up some Southern Chicken And Dumplings (The Best!), which all go in one bowl, too. On the other hand, if you want more raw veggies without having to cook anything, try Healthy Broccoli Slaw or Keto Broccoli Salad. Each bowl is uniquely beautiful and tastes as dazzling as it looks!
Greek Chicken Bowl
Ingredients
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 1 tablespoon honey
- 1 1/4 teaspoons garlic powder
- 1 1/2 teaspoons Greek oregano
- Kosher salt to taste
- Black pepper to taste
- A pinch of red pepper flakes
- 4 small chicken breasts
- 2 cups cooked rice
- 1 1/2 cups halved grape tomatoes
- 2 cups chopped cucumber
- 4 cups shredded romaine lettuce
- 1 small red onion sliced
- 3/4 cup crumbled feta cheese
For The Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber squeezed to remove excess water
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 2 1/2 teaspoons chopped fresh dill
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, salt, black pepper, and red pepper flakes.
- Pound the chicken breasts to an even thickness. Place the chicken in a Ziploc bag and pour in the marinade. Refrigerate for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 7 minutes per side until the internal temperature reaches 165°F.
- Transfer chicken to a plate and let it rest for 5 minutes before slicing.
- In each serving bowl, layer rice, grape tomatoes, chopped cucumber, shredded romaine, and sliced red onion.
- To make the tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper.
- Top the bowls with sliced chicken and a drizzle of homemade tzatziki sauce. Garnish with crumbled feta cheese.
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