Gluten-Free Greek Chicken Bowls
- Katie Gallagher
- 2 days ago
- 1 min read
These Gluten-Free Greek Chicken Bowls are packed with juicy marinated chicken, fresh veggies and a creamy homemade tzatziki sauce. It's a fresh and protein-rich gluten-free dinner that’s perfect for meal prep or a weeknight dinner you will love.
Hi kids, you always love this one. This Greek Chicken Bowl is one of those meals that tastes even better the next day (if there are leftovers!). The marinade brings big flavor to the chicken, and the bowl is super flexible. Add whatever fresh veggies you like— bell peppers, tomatoes, cucumbers— and skip or add extras like hummus, homemade tzatziki, quinoa, or BFree GF pita depending on what you have on hand or want.
If you’re in a rush, my little shortcut is using the Greek Freak Mediterranean Blend instead of measuring all the individual spices. And don't stress if you skip the olives or feta— it’s great either way. Make this once and you’ll be making it again and again. To ensure perfectly cooked chicken, Dad swears by ThermoWorks products, especially their Thermapen® ONE.
recipe
1
Marinating the Chicken
Be sure to tightly seal your marinating chicken in a ziplock bag. I always put it in a bowl in the refrigerator too in case of leaks. I'd rather clean a bowl, than the inside of the refrigerator.
2
Jarred Minced Garlic
While I like to use fresh garlic for almost everything, I find that jarred minced garlic is perfect for the marinade and save lots of time.
3
Spicy Shortcut!
If you don't have time or are short on ingredients, you can substitute Greek Freak Mediterranean Blend for the dried spices (oregano, cumin, basil, onion powder, salt, sugar, black pepper, and paprika).
Notes
1
Prepare the marinade: In a small bowl or mixing cup, combine olive oil, balsamic vinegar, lemon juice, garlic, and all the spices. Stir well.
2
Marinate the chicken: Slice large chicken breasts in half, length-wise, to ensure even cooking times and no undercooked centers. Place chicken breasts in a tightly sealed Ziplock bag. Pour in marinade, ensure even coating, and tightly seal.
Refrigerate for 4–8 hours.
3
Cook the chicken: Grill, pan-sear, or bake the chicken until fully cooked and browned. Ensure 165° with meat thermometer Rest 5 minutes, then slice.
To bake, preheat oven to 400°. Spray 9x13 Pyrex baking dish. Arrange breasts in one layer. Place parchment paper over breasts and tuck under edges so it's snug. Bake 30-33 minutes until 165°.
4
Rinse and cut your veggies. Halve the cherry tomatoes. Thinly slice (or dice) the red, yellow, and orange bell peppers. Thinly slice (or dice) the red onion. Slice the cucumber. Chop the romaine hearts.
5
Assemble the bowls (or stuff your GF pitas): Start with a base of your favorite greens or quinoa (optional), then layer on tomatoes, cucumber, red onion, and bell peppers. Top with sliced chicken.
6
Optional extras: Add tzatziki, hummus, feta, olives, quinoa, or GF pita if desired. Serve warm or cold.
Instructions
2 lbs. boneless skinless chicken breasts
3 minced garlic cloves (or 3 tablespoons minced garlic from jar)
3/4 cup EVOO (Extra Virgin Olive Oil)
1/4 cup Balsamic Vinegar
1/4 cup lemon juice
6 tablespoons minced garlic (jarred)
2 tablespoons oregano
1 tablespoon cumin
1 tablespoon basil
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon paprika
For the Greek Chicken Marinade:
1 cup+ cherry tomatoes
2 cups+ chopped romaine lettuce
1 cup+ cucumber sliced or diced
1 cup+ colorful bell peppers
1/2 cup thinly sliced red onions
For the Bowls:
GF Crumbled Feta Cheese
Kalamata Olives
Homemade Tzatziki Dressing
Hummus (I love Sabra!)
Cooked Quinoa
BFree GF Pita Bread
Optional Ingredients for the Bowls:
Gluten-Free Greek Chicken Bowls
Katie Gallagher
These Greek Chicken Bowls are packed with juicy marinated chicken, fresh veggies and a creamy homemade tzatziki sauce. It's a fresh and protein-rich gluten-free dinner that’s perfect for meal prep or a weeknight dinner you will love.
4 Servings
282 Calories / Serve
Prep Time
15 min
Cooking Time
20 min
Rest Time
0 min
Total Time
35 min
Comments