Description
This Greek Chicken Bowl recipe features juicy marinated chicken breasts seared to perfection and served atop a bed of fresh iceberg lettuce with vibrant cherry tomatoes, crisp cucumbers, kalamata olives, crumbled feta, and chickpeas. The bowls are finished with a tangy homemade Greek salad dressing and garnished with fresh parsley and toasted pita bread for an authentic and satisfying Mediterranean meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless/skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1/3 cup Greek salad dressing
- 1/3 cup dry white wine
- 3 cloves garlic, minced
Salad Components
- 1 (16 oz.) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved or quartered
- 1 small English cucumber, diced
- 2 cups iceberg lettuce
- ¼ cup red onions, sliced
- ¾ cup olives (kalamata, green, and/or black)
- 1 cup feta cheese, crumbled
- 1 lemon, sliced
- 2 slices mini pita bread, toasted and sliced
- Fresh parsley, roughly chopped (for garnish)
Sauce/Dressing
- 2/3 cup Greek salad dressing
- ½ cup chicken broth
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch
Instructions
- Prepare the chicken: Slice the chicken breasts lengthwise to make 2 to 3 thinner pieces. Cover with saran wrap and use the textured side of a meat mallet to pound to about ½-inch thickness. Pat dry, then season both sides with salt, pepper, dried oregano, and dried dill.
- Marinate the chicken and prepare the sauce: Place 1/3 cup Greek salad dressing and the chicken pieces in a gallon freezer bag, seal, and marinate at room temperature for 20-30 minutes. Meanwhile, whisk together the remaining sauce ingredients (Greek salad dressing, chicken broth, honey, lemon juice, mustard powder, Worcestershire sauce, and cornstarch) in a bowl, making sure the mixture is cool so cornstarch doesn’t activate prematurely. Set aside and measure all ingredients before starting to cook.
- Sear the chicken: Heat a bit of oil over medium-high heat in a skillet. Add the marinated chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and let rest for 10 minutes. Then cut into strips. Wipe the skillet’s surface with a paper towel to remove burnt bits but leave the flavorful brown bits intact.
- Deglaze and cook garlic: Return the skillet to medium heat and add the dry white wine. Scrape the bottom and sides with a silicone spatula to loosen browned bits. Add minced garlic and cook until the wine reduces by half, about 3 minutes.
- Make the sauce: Add the prepared sauce mixture to the skillet with the reduced wine and garlic. Bring to a boil and cook until thickened. Remove from heat and transfer to a container. Refrigerate while assembling the bowls (it can be slightly warm when served if preferred).
- Assemble the bowls: Divide iceberg lettuce among four bowls. Top with sliced chicken strips. Arrange chickpeas, cherry tomatoes, cucumber, red onions, olives, crumbled feta, lemon slices, and toasted pita pieces around the edges. Stir the dressing and drizzle over the salads. Garnish with fresh parsley and serve immediately.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor, or substitute with chicken broth if avoiding alcohol.
- Make sure the cornstarch sauce mixture is cool before cooking to prevent premature thickening.
- Letting the chicken rest after cooking ensures juicier strips.
- To toast pita, simply warm in a skillet or oven until crisp and lightly browned.
- This recipe can be prepared ahead by cooking chicken and sauce in advance; assemble bowls just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Keywords: Greek chicken bowls, Mediterranean chicken recipe, healthy chicken salad, Greek salad dressing, feta cheese chicken bowl
