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!

Servings: Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppings, and 2 Tbsp Tzatziki sauce)

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.

*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:

1. 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.
2. 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. 
3. 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. 

Servings: Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppings, and 2 Tbsp Tzatziki Sauce)

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.

*optional toppings not included in point value 

Continue to Content

Yield: 4

Skinny Greek Chicken Bowls

Print

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!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 25 minutes

Total Time 45 minutes

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

1. 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.
2. 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)
3. Let chicken rest for 5 minutes before removing from cast iron grill or skillet
4. .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.
5. For additional points you can add: feta cheese, avocado, and or kalamata olives. Then top with 2 Tbsp Zero Point Tzatziki Sauce. 
   
   
   Servings: Makes 4 servings (8 oz. chicken, 1/2 cup quinoa or rice, toppoings, and 2 Tbsp Tzatziki Sauce)
   
   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.
   
   *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

*Nuturtional Information was caculated using cauliflower rice.

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Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 287Total Fat: 4gCholesterol: 131mgSodium: 254mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 3gProtein: 55g