Greek Chicken Bowls are downright delicious AND super easy to make -- the chicken bakes in just 12 minutes! Serve it with a simple salad, easy Tzatziki sauce, and warm pita bread. These bowls are great for weekly meal prep.
BASE: If preparing rice or quinoa, start there. Follow recipe directions to prepare.
SAUCE: Prepare Tzatziki sauce and store in the fridge until ready to use. (Great made ahead of time.)
PREP: Position an oven rack 6 inches from the element. Preheat the broiler to high and let it fully heat up. Line a sheet pan with foil.
CHICKEN & SPICES: In a large bowl, combine the chicken pieces with corn starch, seasonings, & honey. Toss with tongs for even coating.
ADD OIL: Drizzle oil over the chicken. Toss again to coat evenly.
SKEWERS: Thread the chicken onto the skewers.
BROIL: Place skewers, spaced apart, on prepared pan. Broil for 12 minutes or until chicken reaches an internal temperature of 160°F and has a golden exterior. Remove from oven, drizzle on lemon juice to taste. Add a tiny pinch of salt if needed.
GREEK SALAD: While chicken is broiling, prepare the Greek salad or veggies.
PITA: Toast or warm by charring on stovetop. (Note 2)
ASSEMBLE: Divide rice/quinoa between 3-4 plates or dishes. Divide chicken, salad, and sauce. Add lemon wedge and enjoy!
Notes
Note 1: Chicken: Use boneless, skinless chicken thighs. Unfortunately, breasts won't cook the same way here (they'll dry out and become tough). So here's how to cook with chicken breasts instead: You'll need about 2 small boneless, skinless breasts (1 pound total).
How To Cook Breasts In A Skillet: Cut chicken breasts in half widthwise to make four even-sized pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don't flatten; just make all the pieces fairly even in width.) Toss with seasoning mix and oil in a bowl with tongs. Add an additional 1 tbsp oil to a large skillet. Heat on high heat and once the skillet is heated, add the chicken pieces in one layer. Cook for about 2-4 minutes per side or until cooked through (thermometer registers 160 degrees/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes. Dice up and use in these bowls.
Note 2:To char pitas: Spray both sides of the pita with olive oil cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.Note 3: Calories only account for the chicken as the base and toppings will vary.