These Skinny Greek Chicken Bowls are loaded with tender diced chicken, rice or quinoa, cucumbers, red onion, tomatoes, and topped with my homemade creamy tzatziki sauce! Prefect for a meal prep, lunch, or dinner!
Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppings, and 2 Tbsp Tzatziki sauce)
*optional toppings not included in point value
What ingredients are in these Skinny Greek Chicken Bowls?
- Boneless skinless chicken tenders or breasts
- Garlic-minced
- Fresh lemon juice
- Dried oregano
- Dried thyme
- Dried basil
- Non fat plain Greek yogurt or skim milk
- Salt and pepper-to taste
- Cauliflower rice, quinoa, brown rice, or white rice
What kind of toppings can I add to these Skinny Greek Chicken Bowls?
I’m all about the toppings with endless possibilities…you can add:
- Cherry or grape tomatoes-halved
- Cucumbers-chopped
- Kalamata olives-halved
- Red onion-thinly sliced
- Fat free feta cheese-crumbled
- Avocado-thinly sliced
- Chickpeas-drained and rinsed
- Dill and or parsley-fresh or dry
What does marinating the chicken in Greek yogurt do?
Marinating the chicken in plain Greek yogurt makes the chicken super tender. The non fat plain Greek yogurt is similar to buttermilk in its acidic and tenderizing qualities. The acids and enzymes work to break down the proteins in the chicken before cooking- giving it a tender texture. If you wanted, you could use skim milk as a substitute for the Greek yogurt.
How do I make these Skinny Greek Chicken Bowls?
Dice chicken and place into a large mixing bowl. Add minced garlic, lemon juice, seasonings, greek yogurt, salt and pepper and stir and toss until diced chicken is well coated.
Cover and marinate for at least 20 minutes.
Spray a cast iron grill or skillet with non stick cooking spray and heat over medium-high heat.
Grill or cook diced chicken until lightly golden and the excessive liquid evaporates (about 7-10 minutes).
Let chicken rest for 5 minutes before removing from cast iron grill or skillet.
Assemble the bowls: add 1/2 cooked rice or quinoa to each of the 4 bowls.
Top with the cooked diced grilled chicken, 1/2 cup lettuce, and then add your favorite toppings such as: halved cherry or grape tomatoes, sliced red onion, chopped English cucumber.
For additional points you can add: feta cheese, avocado, and or kalamata olives.
Then top with 2 Tbsp Zero Point Tzatziki Sauce.
Greek Chicken Bowl Ingredients:
Chicken:
- 2 lbs. boneless, skinless chicken tenders or breasts
- 2 Tbsp garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 3/4 cup non fat plain Greek yogurt or skim milk
- Salt and pepper, to taste
Rice or Quinoa:
- 2 cups cooked cauliflower rice, quinoa, brown rice, or white rice
Toppings:
- 2 cups romaine lettuce
- 1 cup halved cherry or grape tomatoes
- 1/2 cup red onion, sliced
- 1/2 English cucumber, chopped
Optional Toppings:
- 1 avocado, sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup fat free feta cheese, crumbled
- 1 cup chickpeas
Tzatziki Sauce:
Click HERE to make my Zero Point Tzataki Sauce.
Directions:
- Dice chicken and place into a large mixing bowl. Add minced garlic, lemon juice, dried seasonings, greek yogurt, salt and pepper and stir and toss until diced chicken is well coated. Cover and marinate for at least 20 minutes.
- Spray a cast iron grill or skillet with non stick cooking spray and heat over medium-high heat. Grill or cook diced chicken until lightly golden and the excessive liquid evaporates. (about 7-10 minutes.) Let chicken rest for 5 minutes before removing from cast iron grill or skillet.
- Assemble the bowls: add 1/2 cooked rice or quinoa to each of the 4 bowls. Top with the cooked diced grilled chicken, 1/2 cup lettuce, and then add your favorite toppings such as: halved cherry or grape tomatoes, sliced red onion, chopped English cucumbe. For additional points you can add: feta cheese, avocado, and or kalamata olives. Then top with 2 Tbsp Zero Point Tzatziki Sauce.
Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppings, and 2 Tbsp Tzatziki Sauce)
*optional toppings not included in point value
0-9 PersonalPoints™ per serving*
*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. If the number is Zero, that means the recipe is packed with ZeroPoint™ foods that you don’t have to count!
How do I know how many points this is on my WW individualized plan?
Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.
*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.
Skinny Greek Chicken Bowls
These Skinny Greek Chicken Bowls are loaded with tender diced chicken, rice or quinoa, cucumbers, red onion, tomatoes, and topped with my homemade creamy tzatziki sauce! Prefect for a meal prep, lunch, or dinner!
Author: thepounddropper.com
Ingredients
Chicken Ingredients
- 2 lbs. boneless, skinless chicken tenders or breasts
- 2 Tbsp garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 3/4 cup non fat plain Greek yogurt or skim milk
- Salt and pepper, to taste
Rice or Quinoa:
- 2 cups cooked cauliflower rice, quinoa, brown rice, or white rice
Toppings:
- 2 cups romaine lettuce
- 1 cup halved cherry or grape tomatoes
- 1/2 cup red onion, chopped or sliced
- 1/2 English cucumber, chopped
- 1/2 cup Tzatziki Sauce
Optional Toppings:
- 1 avocado, sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup fat free feta cheese, crumbled
- 1 cup chickpeas
Instructions
- Dice chicken and place into a large mixing bowl. Add minced garlic, lemon juice, dried seasonings, greek yogurt, salt and pepper and stir and toss until diced chicken is well coated. Cover and marinate for at least 20 minutes.
- Spray a cast iron grill or skillet with non stick cooking spray and heat over medium-high heat. Grill or cook diced chicken until lightly golden and the excessive liquid evaporates. (about 7-10 minutes)
- Let chicken rest for 5 minutes before removing from cast iron grill or skillet
- Assemble the bowls: add 1/2 cooked rice or quinoa to each of the 4 bowls. Top with the cooked diced grilled chicken, 1/2 cup lettuce, and then add your favorite toppings such as: halved cherry or grape tomatoes, sliced red onion, chopped English cucumbe.
For additional points you can add: feta cheese, avocado, and or kalamata olives. Then top with 2 Tbsp Zero Point Tzatziki Sauce.
Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppings, and 2 Tbsp Tzatziki Sauce)
0-9 PersonalPoints™ per serving*
*optional toppings not included in point value
Notes
Zero Point Tzatziki Sauce
- 1 cup nonfat plain Greek yogurt
- 1 Tbsp lemon juice
- 1 garlic clove or 1/2 tsp minced garlic
- 1 English cucumber (the long, skinny ones)
- 1 tsp salt
- 1 tsp fresh or dry dill
DIRECTIONS:
In a bowl combine, non fat plain Greek yogurt, lemon juice, garlic clove or minced garlic, salt, and dill.
Using a hand grater, grate English cucumber onto a plate. After cucumber is grated, lightly squeeze the grated cucumber between your palms over the sink or garbage to remove excess liquid.
Then transfer the squeezed cucumber the yogurt mixture. Stir until all ingredients have been incorporated. Refrigerate for at least 30 minutes before serving
*Nutritional Information was calculated using cauliflower rice.
Smartpoints: GREEN: 3 Smart Points with cauliflower rice or my cilantro lime cauliflower rice, 6 Smartpoints if using white rice, quinoa, or brown rice BLUE: Zero Points with cauliflower rice or my cilantro lime cauliflower rice, 3 Smartpoints if using quinoa, white rice or brown rice PURPLE: Zero Points with cauliflower rice or my cilantro lime cauliflower rice, quinoa, or brown rice, 3 SmartPoints with white rice.
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Nutrition Information
Yield
4Amount Per Serving Calories 287Total Fat 4gCholesterol 131mgSodium 254mgCarbohydrates 8gNet Carbohydrates 6gFiber 2gSugar 3gProtein 55g
Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.