Greek Chicken Bowls
This is my version of a salad. Don’t give me leafy greens that are going to hurt my stomach and make me bloat. Get outta here. You’ve done nothing for me my entire life, leafy greens. I can get great nutrients in without you. And I will do it in the form of this bowl. Mediterranean dishes have become my addiction lately. I’m sure my husband is completely over it at this point, but that’s not my problem. If he wants something different, he can cook…so we continue to eat Mediterranean-style bowls. I strongly believe that all dishes should be topped with boat loads of herbs and some sort of sauce. So almost all my meals look like this one. If my protein isn’t swimming in a sauce, I want nothing to do with it. I’m a 31 year old woman and these are my demands.
In case you hadn’t noticed, I got a new website going on!! So exciting! We are still working out 74329820119 kinks, so if you see something weird, let me know. My poor web developer and his team have had their work cut out for them. When you have had a website for 9 years and have over 2000 blog posts with multiple images in each post…yeah, things get a little messy on the back end. They tried to transfer everything over and it didn’t work, so they have been manually updating every single post along the way. Talk about annoying. But if you see anything wrong, tell me because it’s hard to see it all. I need you and your laser eyes.
One of my favorite parts of the site that is a little hard to find (which they are working on) is the Search By Ingredient tab. When you click on Recipes in the top left corner of my site, it will take you to a page that lists out all the ingredients I’ve used in my recipes. There are still some kinks on that page, just FYI, but we are on it! Now you’ll be able to search the exact ingredient you have on hand and find all the recipes that include that ingredient. So if you need to use up some bananas, simply click Banana and it will list out all my recipes with bananas in them! This is one of my favorite parts of the new website!
This new site really kicks off a new chapter of PaleOMG! This website started as a recipe-only blog then transitioned into fitness, fashion, decor, podcasts, therapy chats, stories of struggles, and so much more. And now my new goal with PaleOMG is to help you change your life for the better in even more ways! I just released my first ever 3-month Power Program & Meal Guide to help people get fit at home (or in the gym) and challenge themselves in new ways! And I want to continue on this path, taking in the information that you guys give me and feedback that you share, then create different programs to help you eat better, change up your fitness routine, and challenge you to become a better version of yourself. I already have more program ideas running through my head, but if you ever think about something you struggle with, I want to hear from you! Whether that’s getting a workout in in a short amount of time or getting a healthy meal on the table in under 30 minutes or even figuring out how to love yourself more than yesterday – I want to help and share my own experience and knowledge with you guys!! Can’t wait to see what the future of PaleOMG holds. And I have YOU to thank for helping me navigate this fun journey over the past 9 years. You guys are the absolute best!
Greek Chicken Bowls
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 1x
For the chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 2 teaspoons oregano
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon garlic powder
For the bowls
- 4 tablespoons olive oil, divided
- 12 ounces frozen cauliflower rice
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 english cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 red onion, thinly sliced
- juice of 1/2 lemon
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh mint
- pinch of flake salt
- pinch of black pepper
- basil leaves
- 3 tablespoons pitted kalamata olives
- 2 tablespoons capers
- 1/4 cup pickle slices
- 1 avocado, sliced
For the tzaziki
- 5–6 ounces almond milk greek yogurt
- 1/3 grated english cucumber
- juice of 1 lemon
- 3 tablespoons minced fresh dill
- 2 garlic cloves, minced
- hefty pinch of salt and pepper, to taste
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the chicken on the baking sheet, drizzle with olive oil and lemon juice, then sprinkle with oregano, thyme, salt, and garlic powder on top. Place in the oven to bake for 20-25 minutes until internal temperature of the chicken reaches 165 degrees.
- While the chicken bakes, add 2 tablespoons of olive oil to a large sauté pan over medium heat. Add salt and garlic powder and cook cauliflower rice for 10 minutes, until cooked through.
- In a large bowl, add cucumber, bell peppers, red onion, dill, mint, olive oil, and lemon juice. Top with flake salt and black pepper, then toss to combined.
- Lastly, place all ingredients for the tzaziki sauce in a bowl, mix until combined.
- To build your bowl, add the cauliflower rice, slice up chicken and place on top of rice, add the veggies, then top with basil leaves, olive, capers, and pickles, then pour tzaziki on top and add sliced avocado before serving!
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Oh, Hi! I’m Juli.
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