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These Mediterranean ground chicken bowls are a lifesaver for my hectic weeknights. The chicken, infused with herbs, works great with fresh tzatziki and zesty Greek salsa, all on a bed of fluffy rice or cauliflower rice. It's a nutritious option that comes together in no time, and perfect for prepping ahead!
The first time I tried making these bowls, I wanted to use some leftover herbs, and now my family asks for them weekly. Leftovers? Forget it, they never last past a day!
Ingredients
- Cucumber: chopped for crunchiness and freshness, pick firm ones without blemishes
- Red onion: finely diced for a burst of flavor and color, aim for one with smooth skin
- Kalamata olives: sliced for a salty Mediterranean kick, consider quality over quantity
- Salt and pepper to taste: for flavor enhancement, freshly ground pepper is recommended
- Juice from half a lemon: for some citrus zing, choose a heavy lemon
- Fresh dill: minced for an aromatic herby touch, fresh is better than dried
- Fresh parsley: chopped for a splash of green, flat-leaf has a fuller flavor
- Coconut yogurt: for a creamy, dairy-free tzatziki; ensure it’s plain and unsweetened
- More diced cucumber: for crunchiness in the tzatziki
- Garlic powder: brings a savory element to both the sauce and chicken
- Onion powder: adds warmth to the chicken
- Dried oregano: a must-have Greek herb that should have a strong smell
- Dill and parsley: extra for the chicken to boost those herbal flavors
- Olive oil: for cooking, go for extra virgin for a richer taste
- Ground chicken: lean and tender; if possible, choose antibiotic-free
- Lemon juice: more for seasoning the chicken to keep it bright
- Rice or cauliflower rice for serving: offers options for grains or lower carbs
- For great taste and texture: chop veggies just before using them and don’t skip on the fresh herbs!
Instructions
- Start with the Greek Salsa:
- Chop up the cucumber and red onion into small chunks. Mix them with the sliced kalamata olives, chopped dill, parsley, salt, pepper, and lemon juice. Toss it well and put it in the fridge so the flavors can meld and the veggies stay crisp.
- Make the Tzatziki:
- Put the coconut yogurt in a bowl. Add in the diced cucumber, fresh dill, garlic powder, salt, and lemon juice. Mix it up well until it's creamy. If you can, refrigerate it to let the flavors blend and thicken a bit.
- Cook the Ground Chicken:
- Heat the olive oil in a skillet on medium heat. Add the ground chicken and use a spoon to break it up. Cook until it’s no longer pink, around six to eight minutes. Then sprinkle in garlic and onion powder, dried oregano, dill, parsley, salt, pepper, and juice from half a lemon. Stir frequently so everything coats the chicken evenly.
- Put the Bowls Together:
- Place rice or cauliflower rice into four bowls. Distribute the seasoned chicken on top. Add generous spoonfuls of the prepared salsa. Finally, dollop the cool tzatziki right in the center. Serve immediately to enjoy the freshest flavors.
I can’t wait for that homemade tzatziki. The coconut yogurt makes it so creamy with a tang that perfectly balances everything. Growing up, meals like this meant everyone made their own bowl, turning it into a fun family dinner.
Storage tips
Store the rice and chicken together in one container, and keep the salsa and tzatziki in an airtight container separately. This way, it stays fresh for up to three days in the fridge. Just reheat the rice and chicken before adding the cold toppings.
Ingredient substitutions
Switch out ground chicken for ground turkey for a leaner protein option. Swap parsley or dill for fresh mint or basil for something different. If you can’t find coconut yogurt, regular Greek yogurt is fine if dairy is okay for you.
Serving suggestions
Pair with roasted veggies or pita slices for a heartier meal. If you’re not avoiding dairy, sprinkle crumbled feta on top. For added color and sweetness, some cherry tomatoes or roasted red peppers work great too.
Cultural touch
This bowl takes inspiration from traditional Greek flavors. With elements like dill, lemon, and kalamata olives, you get a taste of the Mediterranean that feels sunny, even on busy nights.
Seasonal Adaptations
In winter, try roasted butternut squash in place of rice for a cozy feel. Add extra fresh tomatoes and mint in summer. Grill the chicken when you’re outdoors. Choose juicy lemons for the best flavor. Fresh dill always brightens up the dish. Tailor your veggie mix based on the season.
Success Stories
Friends have taken leftovers for lunch and mentioned they taste even better the next day. The salsa stays fresh when you make it right before serving, and kids love adding extra tzatziki. This meal has easily become a staple for our Sunday meal prep.
Freezer Meal Conversion
You can freeze the ground chicken and plain rice separately for up to a month. Just thaw overnight and heat it up before putting it all together. Add the fresh salsa and tzatziki right before serving to keep it at its best.
This Greek chicken bowl will definitely brighten your meal prep and bring fresh flavors to your table. Any night can feel like a Mediterranean getaway.
Common Recipe Questions
- → What type of yogurt works for the tzatziki?
Coconut yogurt works well as a dairy-free choice, but you can also use traditional Greek yogurt or any style you prefer.
- → Can rice be swapped for another base?
Absolutely, cauliflower rice or cassava orzo are great grain-free options for a lighter, veggie-packed base.
- → How long do the bowls stay fresh for meal prep?
If they’re stored in separate containers and kept cool, the components can remain fresh for 2-3 days. Mix them just before eating to keep everything crunchy.
- → What herbs contribute to the flavor?
Dill and parsley add fresh, unique flavors in both the salsa and tzatziki, while oregano gives the chicken its classic Mediterranean scent.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it’s naturally gluten-free and dairy-free if you use coconut yogurt; just double-check your specific brands to be safe.