Greek hen bowls are filled with goodness! Juicy seasoned hen, lemon rice, and a drizzle of tzatziki sauce in each chunk.
- Taste: The flavour of this hen is much like hen souvlaki. It’s served over savory rice and topped with contemporary toppings.
- Swaps: Change the hen with shrimp, marinate for quarter-hour. Cook dinner the shrimp on the grill over medium-high warmth for two to three minutes per facet.
- Make forward: This recipe is ideal for meal prep, lunches, or a prep forward dinner.
- Really helpful instruments: Fridge and freezer-safe meal prep containers are excellent for single portion meals.
- Freezing: This recipe makes 4 bowls, however can simply be doubled or tripled. The hen and rice freeze effectively for future meals.
Ingredient Ideas For Greek Hen Bowls
- Hen: Use hen cutlets, breasts, or boneless, skinless hen thighs on this recipe.
- Rice: Rice is cooked in broth as an alternative of water with lemon and seasonings. You may change rice with lemon orzo if most popular.
- Sauce: Retailer-bought or home made tzatziki is a favourite yogurt cucumber sauce. It’s nice in these bowls or for serving with pita.
Variations
- Change the seasonings within the marinade with home made Greek seasoning.
- Change rice with cauliflower rice, including a squeeze of lemon juice and the herbs whereas cooking.
- Wrap the components in a pita for a hand-held meal.
Nice Toppings for Greek Hen Bowls
Energy up Greek hen bowls with extras like sliced cucumbers, contemporary dill, bell peppers, kalamata olives, crumbled feta cheese, and pickled purple onions.
Storing Greek Hen Bowls
Prep forward by including cooked hen and rice to meal prep containers and storing them within the fridge for as much as 4 days. They can be frozen for as much as 4 months. Thaw bowls in a single day within the fridge earlier than including toppings. Leftover hen and toppings may be added to a Greek quinoa salad or a hearty Greek pasta salad.
Extra Successful Bowls…
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Greek Hen Bowls
This Greek hen bowl recipe combines juicy lemon-garlic hen with herbed rice or quinoa, contemporary toppings, and creamy tzatziki for a wholesome, flavor-packed meal.
Stop your display from going darkish
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If utilizing hen breasts, minimize the hen in half horizontally to kind thinner cutlets.
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To marinate the hen, in a medium bowl mix 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, ½ teaspoon oregano, dill, ½ teaspoon salt, and pepper. Add the hen and toss effectively to coat. Refrigerate for not less than half-hour or as much as 3 hours.
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For the rice, in a medium saucepan, mix rice and butter and cook dinner, stirring over medium warmth till frivolously browned, about 5 minutes.
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Add broth, the remaining 2 tablespoons lemon juice, ½ teaspoon oregano, and ½ teaspoon salt. Deliver the rice to a boil over medium-high warmth, cowl, and scale back to a simmer. Cook dinner for 15 to twenty minutes or till the liquid has been absorbed. Take away from the warmth and let relaxation 5 minutes.
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Take away the hen from the marinade permitting extra to drip off and discard the marinade.
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In a big 12-inch skillet, warmth 1 tablespoon of oil over medium-high warmth. Add the hen and cook dinner for two to three minutes per facet or till it’s cooked via and reaches 165°F within the thickest half. Switch to a slicing board and let relaxation 5 minutes.
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Slice the hen into bite-sized items.
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To assemble, fluff the rice with a fork and divide between 4 bowls. High with the hen, tzatziki, and toppings as desired.
For meal prep, retailer the toppings individually and add after heating the hen and rice.
To grill the hen: Preheat the grill to medium-high warmth (375°F). Add the hen to the grill and cook dinner for 5-6 minutes per facet or till no pink stays and the hen reaches an inside temperature of 165°F.
Hold leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 4 months.
Energy: 531 | Carbohydrates: 41g | Protein: 29g | Fats: 27g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 13g | Trans Fats: 0.2g | Ldl cholesterol: 95mg | Sodium: 1345mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg
Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of components used.
Course Lunch, Predominant Course
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