Theres something about a loaded bowl that always hits the spot.
Especially after shuttling kids to practices all afternoon!
I marinated chicken in lemon and seasonings, grilled it up while my daughter helped chop veggies (between telling me weird space facts).
Throw in some chickpeas, cucumber, tomatoes and whatever else looks Greek-ish.
The secret weapon is tzatziki which is just yogurt cucumber and garlic mixed together. I could eat it with a spoon!
What quick dinners save your sanity during sports season? Tournament weekends are coming and I’m collecting ideas!
What You Need
- Chicken: I grab the thin-sliced ones that cook faster.
- Olive Oil: Need this for the tzatziki sauce.
- Lemon Juice: I used a fresh lemon but it does work with the bottle kind.
- Garlic: can use the pre-minced jar kind if you have none on hand.
- Oregano: Dried
- Salt & Pepper: To balance it all
- Greek Yogurt: The base of the tzatziki.
- Cucumber: Adds that crunch you need.
- Dill: Fresh dill is nice but dried is just fine too.
- Cherry Tomatoes: Small cherry tomatoes have more flavor for this dish.
- Red Onion: Red is not as strong as white onion.
- Feta Cheese: Necessary for a Greek-inspired dish.
- Kalamata Olives: Optional, but they bring a bold flavor that ties everything together.
- Chickpeas: A plant-based protein for a more healthiness.
- Quinoa or Rice: A neutral base that soaks up all the flavors and makes it a full meal.
How to Make
Step 1: Throw olive oil, lemon juice, garlic, oregano, salt and pepper in a bowl, dump in your chicken and smoosh it around to coat everything. Let it sit for 30 minutes.
Step 2: Mix Greek yogurt, grated cucumber (squeeze out the water or you’ll have soup), garlic, lemon juice, olive oil, dill, salt and pepper in a bowl for tzatziki. Pop it in the fridge until dinner’s ready, it actually tastes better after sitting a bit.
Step 3: Grab a skillet or grill pan and cook that marinated chicken over medium heat for about 5-7 minutes each side until its not pink inside. Let the chicken rest a few minutes before slicing it up or it loses all the juicy goodness.
Step 4: Throw the chickpeas, cherry tomatoes, cucumber chunks, some red onion, feta cheese and olives (if your kids will actually eat them, mine pick them out except the middle one) in a big bowl and give it a quick toss.
Step 5: Fill everyone’s bowls with quinoa or rice on the bottom (I use those microwavable packets on crazy soccer nights), top with the chickpea veggie mix and arrange the chicken slices on top so it looks nice enough for the oldest to take a picture for her friends.
Step 6: Drizzle with tzatziki sauce and enjoy!
Greek Chicken & Chickpea Protein Bowl
This Greek chicken and chickpea bowl is a total lifesaver on soccer nights, packed with protein for hungry athletes and topped with that homemade tzatziki the kids would literally eat with a spoon if I let them!
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- Salt and pepper to taste
For the Bowl:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup kalamata olives, sliced (optional)
- 2 cups cooked quinoa or rice
Instructions:
- Mix up some olive oil, lemon juice, minced garlic , oregano, salt and pepper in whatever bowl is clean, then toss in the chicken and make sure its all coated. Let it marinate in the fridge for 30 minutes (or overnight for more flavor).
- While that chicken soaks up all the good stuff, quickly mix up your tzatziki with yogurt, cucumber and all the ingredients. Stir well and pop it in the fridge until dinner time.
- Heat up a pan ( cast iron is best), toss in that chicken and cook about 5-7 minutes each side until its done through. Let it rest a few minutes before slicing so all the juices don’t run out.
- In a large bowl, toss chickpeas, cherry tomatoes, cucumber, red onion, feta, and olives.
- Fill bowls with quinoa or rice on the bottom, top with the chickpea veggie mix and arrange the chicken slices on top so it looks nice.
- Drizzle with tzatziki sauce and enjoy!
This dinner is actually BETTER as leftovers the next day, which is perfect for packing in the girls lunches or for me to actually eat something besides granola bars between school pickup and afternoon practices.
A Protein Bowl Worth Making on Repeat!
This Greek chicken and chickpea bowl checks all the boxes…fresh, flavorful, and packed with protein.
It’s easy enough for a quick dinner but also perfect for meal prep, so you can enjoy it all week long.
The homemade tzatziki adds that extra something special, and honestly, I’d put it on just about everything.
Whether you’re keeping things light or just craving something delicious, this bowl has you covered!
