Greek Bowl with Chicken and Zucchini

Greek chicken bowls on the table with a a wooden bowl of more salad to the side.

5 from 1 vote

Greek Bowl with Chicken and Zucchini

These Greek Chicken Bowls with Zucchini Noodles make a perfect no fail meal! A zippy cucumber and tomato Greek salad with zucchini noodles is served up topped with marinated Greek chicken. It's light, fresh and filling and suitable for Paleo + Low Carb + Gluten Free + Low Calorie diets.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch

Cuisine: Greek

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

For the Chicken:

4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons parsley
1 tablespoon oregano
½ tablespoon minced garlic

For the Greek Salad:

1 cup cherry tomatoes sliced in half
1 cup cucumber diced
¼ cup red onion diced
2 teaspoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 teaspoon oregano

For the Zucchini Noodles:

2 zucchini
Optional: mint for garnish

US Customary - Metric

Instructions

In a large bowl, whisk together the lemon juice, olive oil, parsley, oregano, minced garlic, salt and pepper for the chicken. Add the chicken to the bowl, coating it generously with the ingredients.
Place in the refrigerator 20 minutes (minimum)* to marinade.
While the chicken marinades, prepare the Greek salad by combining all ingredients in a medium sized bowl. Place in the refrigerator until it's time to eat.
Spiralize the zucchini using a spiralizer.
Remove the chicken from the refrigerator and let it sit at room temperature 10-15 minutes.
While the chicken is coming to room temperature, preheat a grill or grill pan to medium heat. When ready, place the chicken on it. If using a regular outdoor grill, reduce the heat to medium-low. If using a grill pan, keep the heat at medium.
Cook the chicken 7-8 minutes then flip and cook another 5 minutes. Check that the chicken is cooked through by making a slice in it.
Remove the chicken from the grill, let it sit 8-10 minutes before slicing. This will help it absorb its juices.
Prepare the bowls by layering the zucchini noodles on the bottom of a bowl, topping with the sliced chicken and Greek salad. Garnish with mint leaves as desired.

Notes

Marinate the Chicken. While you can get away with just 20 minutes for marinating, the longer you can let it sit the more flavor it will absorb. Overnight is best. You can also toss the chicken in a plastic bag with the marinade and freeze.
Let the Chicken Sit. Let it sit at room temperature for 10-15 minutes BEFORE cooking so it doesn't get tough during cooking, and then let it rest for about 10 minutes AFTER cooking to keep all the juices inside the chicken.
Grilling the Chicken. Avoid moving the chicken after adding it to the grill pan or grill until you are ready to flip it. This will ensure you get nice even grill marks on the chicken.
Zucchini. Serve the zucchini raw like I did or you can lightly sauce it in a pan to soften it.

Nutrition