Greek Chicken Buddha Bowls

This is a recipe from Irena Macrie. I usually add a few extra things: quinoa, baby spinach and roast sweet potato. It’s easy for a weeknight and full of flavour!


PREP: 15 MINUTES | COOK: 20 MINUTES | SERVES: 4


Ingredients:

  • 500g boneless, skinless chicken breast, cut into 2.5-cm cubes
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp Greek seasoning
  • 1⁄4 tsp sea salt

Tzatziki 

  • 224 g full-fat plain Greek yoghurt
  • 1⁄2 medium cucumber, grated
  • 2 cloves garlic, grated
  • Zest of 1 medium lemon
  • 1 tbsp fresh lemon juice
  • 2 tbsp minced fresh dill
  • Sea salt, as needed
  • Black pepper, as needed

Red Wine Vinegar Dressing 

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp minced fresh oregano
  • Sea salt, to taste

Toppings 

  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1⁄2 cup thinly sliced red onion
  • 1⁄3 cup pitted Kalamata olives
  • 112g feta cheese, crumbled
  • 1 large sweet potato, washed, unpeeled, sliced 1cm
  • Baby spinach
  • Cooked quinoa

Instructions:

  1. To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.
  2. Preheat oven to 180°c and bake sweet potato on a lined tray.
  3. Cook quinoa as per packet instructions.
  4. To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.
  5. Heat a large cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and cooked through.
  6. To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.
  7. To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, feta cheese, quinoa, sweet potato and baby spinach. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.

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