These delicious, healthy Greek chicken bowls are flavorful and filling grain bowls topped with greek chicken, roasted veggies, and tzatziki sauce. This sheet pan recipe is great for weeknight dinners or meal prep! (gluten free, nut free)
Alright, y’all. I’ve been slacking. I have had this recipe stored away and have been meaning to share it for quite some time. But I’ve suffered from a bit of blogging ADD (Oh look, pumpkin!) and got distracted by all of the fall things.
But I’m back with a healthy sheet pan chicken dinner recipe perfect for weeknights or meal prep – healthy Greek chicken bowls!
These delicious, healthy Greek chicken bowls are like a whole Mediterranean meal in a bowl, because everything tastes better in a bowl, right? It’s science.
Healthy Greek chicken bowls have all of the delicious Greek flavors you love, and they’re super easy to make! I roast the veggies and the chickpeas all on the same sheet pan while the quinoa cooks, and whip up a little tzatziki sauce after cutting up the cucumber and tomato. The Greek chicken can either be grilled or cooked on the sheet pan with the veggies. Once everything is done cooking, all you have to do is scoop it up into a bowl and dig in!
These delicious Greek bowls are also great to make for a crowd because each person can customize theirs to suit their tastes. All of the ingredients are nut free, and gluten free, so they’re suitable for lots of diets, and the meat can be left off for a vegetarian meal that’s still full of fiber and plant-based protein from all of the veggies, quinoa, and chickpeas.
To make these healthy Greek chicken bowls even easier to make, you can meal prep, cooking the quinoa, chicken, and veggies and prepping the tzatziki sauce ahead of time so that they’re super easy to throw together when you’re ready to eat.
Healthy Greek Chicken Bowls (Sheet Pan Recipe)
These delicious, healthy Greek chicken bowls are flavorful and filling grain bowls topped with greek chicken, roasted veggies, and tzatziki sauce. This sheet pan recipe is great for weeknight dinners or meal prep! (gluten free, nut free)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: sheet pan
- Cuisine: Greek
Ingredients
- 1 cup quinoa, uncooked
- 1 clove garlic, minced
- 1/4 cup onion, finely diced
- 2 cups vegetable stock
- 1 tbsp olive oil
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 cucumber, sliced
- 1 can chickpeas, drained
- 2 cups baby spinach
- 1 cup grape tomatoes, halved
- 1/2 cup tzatziki sauce
- 2 Greek chicken breasts
Additional toppings:
- hummus
- black or kalamata olives
- fresh herbs such as parsley, dill or oregano
- hummus
Instructions
- Preheat oven to 400° F.
- In a small saucepan, combine onion, garlic and quinoa over medium-low heat. Add stock and simmer, covered, about 15 minutes or until liquid is absorbed.
- Meanwhile, prepare Greek chicken to cook. Toss bell pepper and onion slices with olive oil, oregano, salt and pepper. Place chicken on a sheet pan lined with parchment or a silicone baking mat. Spread veggies on the sheet pan in a single layer. Roast for 15-20 minutes, stirring veggies halfway through.
- When veggies and chicken have about 10 minutes remaining, add chickpeas to the baking mat to warm.
- While chicken and veggies are cooking, prepare tzatziki sauce and cut tomatoes and cucumbers.
- Assemble bowls. Divide cooked quinoa and baby spinach between bowls. Top each with roasted veggies and chickpeas, sliced chicken, cucumber, tomato, and tzatziki. Add hummus, herbs and olives, if using, and serve.
Keywords: chicken, bowls, dinner, Greek
Love this recipe? PIN it!
Sara @ sarahaasrdn.com says
October 21, 2016 at 1:29 pmLooks super satisfying and yet super nutritious! Nice!
Kaleigh says
October 21, 2016 at 4:24 pmThank you, Sara!
Christine says
October 21, 2016 at 3:39 pmDreamy power bowl. You had me at “Greek.” And I hear you about blogging ADD. The struggle is real.
Kaleigh says
October 21, 2016 at 4:25 pmThanks, Christine!
Sonali- The Foodie Physician says
October 22, 2016 at 11:00 pmHaha, yes I can totally relate to the blogging ADD thing! I love Greek flavors and ingredients so this dish is right up my alley! 🙂
Kaleigh says
October 23, 2016 at 10:53 amThanks Sonali! I’m obsessed with Greek too!
Lauren says
October 23, 2016 at 9:24 pmMmmm love the flavors in this bowl! You can never go wrong with Greek 😉 Can’t wait to try!
nutrisavvysblog says
October 24, 2016 at 12:17 pmKaleigh – this looks simply delicious! Love the image of the forkful – all those ingredients combined! Beautiful photography as always. 🙂
Kaleigh says
October 25, 2016 at 10:21 amThank you so much, Lauren! You’re the sweetest!
EA Stewart - The Spicy RD says
October 24, 2016 at 4:27 pmYou had me at “Greek”!!! I’m a sucker for any type of Greek cuisine, so your power bowl looks absolutely PERFECT to me. Yum!!
Kaleigh says
October 25, 2016 at 10:20 amThanks EA!
Bridget Sardone says
July 13, 2018 at 6:01 amThis looks amazing! Do you think these could be assembled for a couple days in advance and just leave the toppings off until ready to serve? I love to make things ahead of time so I can just grab them from the fridge when i have a crazy day!
Diane Steiger says
August 21, 2018 at 12:16 pmThis recipe is AMAZING. Truly one of my favorite new recipes in a very long time. I can’t believe how good this is for being so dang healthy. Thank you!!!
Kaleigh says
August 21, 2018 at 3:25 pmSo glad you enjoyed the recipe, Diane!