Greek rooster bowls are full of goodness! Juicy seasoned rooster, lemon rice, and a drizzle of tzatziki sauce in each chunk.
- Taste: The flavour of this rooster is much like chicken souvlaki. It’s served over savory rice and topped with recent toppings.
- Swaps: Exchange the rooster with shrimp, marinate for quarter-hour. Prepare dinner the shrimp on the grill over medium-high warmth for two to three minutes per aspect.
- Make forward: This recipe is ideal for meal prep, lunches, or a prep forward dinner.
- Really useful instruments: Fridge and freezer-safe meal prep containers are good for single portion meals.
- Freezing: This recipe makes 4 bowls, however can simply be doubled or tripled. The rooster and rice freeze nicely for future meals.
Ingredient Suggestions For Greek Hen Bowls
- Hen: Use rooster cutlets, breasts, or boneless, skinless rooster thighs on this recipe.
- Rice: Rice is cooked in broth as an alternative of water with lemon and seasonings. You’ll be able to exchange rice with lemon orzo if most popular.
- Sauce: Retailer-bought or do-it-yourself tzatziki is a favourite yogurt cucumber sauce. It’s nice in these bowls or for serving with pita.
Variations
- Exchange the seasonings within the marinade with do-it-yourself Greek seasoning.
- Exchange rice with cauliflower rice, including a squeeze of lemon juice and the herbs whereas cooking.
- Wrap the components in a pita for a hand-held meal.
Nice Toppings for Greek Hen Bowls
Energy up Greek rooster bowls with extras like sliced cucumbers, recent dill, bell peppers, kalamata olives, crumbled feta cheese, and pickled red onions.
Storing Greek Hen Bowls
Prep forward by including cooked rooster and rice to meal prep containers and storing them within the fridge for as much as 4 days. They may also be frozen for as much as 4 months. Thaw bowls in a single day within the fridge earlier than including toppings. Leftover rooster and toppings will be added to a Greek quinoa salad or a hearty Greek pasta salad.
Extra Successful Bowls…
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Greek Hen Bowls
This Greek rooster bowl recipe combines juicy lemon-garlic rooster with herbed rice or quinoa, recent toppings, and creamy tzatziki for a wholesome, flavor-packed meal.
Stop your display from going darkish
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If utilizing rooster breasts, reduce the rooster in half horizontally to type thinner cutlets.
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To marinate the rooster, in a medium bowl mix 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, ½ teaspoon oregano, dill, ½ teaspoon salt, and pepper. Add the rooster and toss nicely to coat. Refrigerate for a minimum of half-hour or as much as 3 hours.
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For the rice, in a medium saucepan, mix rice and butter and prepare dinner, stirring over medium warmth till evenly browned, about 5 minutes.
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Add broth, the remaining 2 tablespoons lemon juice, ½ teaspoon oregano, and ½ teaspoon salt. Convey the rice to a boil over medium-high warmth, cowl, and scale back to a simmer. Prepare dinner for 15 to twenty minutes or till the liquid has been absorbed. Take away from the warmth and let relaxation 5 minutes.
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Take away the rooster from the marinade permitting extra to drip off and discard the marinade.
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In a big 12-inch skillet, warmth 1 tablespoon of oil over medium-high warmth. Add the rooster and prepare dinner for two to three minutes per aspect or till it’s cooked by and reaches 165°F within the thickest half. Switch to a chopping board and let relaxation 5 minutes.
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Slice the rooster into bite-sized items.
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To assemble, fluff the rice with a fork and divide between 4 bowls. High with the rooster, tzatziki, and toppings as desired.
For meal prep, retailer the toppings individually and add after heating the rooster and rice.
To grill the rooster: Preheat the grill to medium-high warmth (375°F). Add the rooster to the grill and prepare dinner for 5-6 minutes per aspect or till no pink stays and the rooster reaches an inner temperature of 165°F.
Maintain leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 4 months.
Energy: 531 | Carbohydrates: 41g | Protein: 29g | Fats: 27g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 13g | Trans Fats: 0.2g | Ldl cholesterol: 95mg | Sodium: 1345mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Lunch, Most important Course
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