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Greek Chicken Bowls with Roasted Vegetables

These Greek chicken bowls with roasted vegetables are a healthy and quick meal loaded with tender Greek chicken, roasted vegetables, grains, and feta cheese. Simple and so delicious.

Greek Chicken Bowls with Roasted Vegetables

This recipe was inspired by a tasty-looking Greek chicken bowl I saw on Foodie Crush. After looking through my fridge and pantry, I gathered together one chicken breast, a bit of leftover rice, half a bag of farro, a small bunch of broccoli, and some tomatoes that needed to be used up. It was a breeze to throw these Greek chicken bowls with roasted vegetables together and it was a huge hit with my family.

Greek Chicken Bowls with Roasted Vegetables

How to Make Greek Chicken Bowls with Roasted Vegetables

Combine the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes together in a zip lock bag. Add the bite-sized pieces of chicken then seal the bag and toss to coat evenly before placing it in the refrigerator to marinate for at least 30 minutes.

Preheat the oven to 400 degrees.

Toss the vegetables with olive oil then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.

Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl.

Greek Chicken Bowls with Roasted Vegetables

Roast the vegetables in the oven for 5 minutes then toss them with a spatula and add the tomatoes to the baking sheet.

Roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside.

Greek Chicken Bowls with Roasted Vegetables

Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor.  

Toss together the warm drained farro with the leftover rice; set aside until needed.

While the veggies are roasting & the farro is cooking, heat a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown.

Spoon some of the farro & rice mixture into a bowl then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice.  Serve and enjoy.

Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit!  

Greek Chicken Bowls with Roasted Vegetables

Greek Chicken Bowls with Roasted Vegetables

Greek Chicken Bowl with Roasted Vegetables

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Greek
Servings: 2 - 3
Author: Pam - For the Love of Cooking

Ingredients

Greek Chicken Marinade:

  • 1 large chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil
  • Juice & zest of 1 lemon
  • 3 cloves of garlic, minced
  • ½ tsp dried oregano
  • Sea salt and freshly cracked pepper, to taste
  • Pinch of crushed red pepper flakes, to taste

Roasted Vegetables:

  • 1-2 tbsp olive oil, to taste
  • 1 small bunch of broccoli, cut into florets
  • 1 large handful of cherry tomatoes
  • ¼ yellow onion, chopped
  • Sea salt and freshly cracked pepper, to taste
  • Pinch of crushed red pepper flakes, to taste

Other Ingredients:

  • ½ cup dried instant farro, cooked in broth, per instructions
  • cups leftover white rice
  • Feta cheese crumbles
  • Lemon wedges

Instructions

  • Combine the olive oil, lemon juice, lemon zest, garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes together in a zip lock bag. Add the bite-sized pieces of chicken then seal the bag and toss to coat evenly before placing it in the refrigerator to marinate for at least 30 minutes. 
  • Preheat the oven to 400 degrees. 
  • Toss the vegetables with olive oil then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste. Spread the broccoli and onions out on the baking sheet in a single layer, reserving the tomatoes in a bowl. 
  • Roast the vegetables in the oven for 5 minutes then toss them with a spatula and add the tomatoes to the baking sheet. Roast for another 5-7 minutes, or until the broccoli is tender and the tomatoes have nearly burst. Remove from the oven and set aside. 
  • Meanwhile, prepare the farro in a small saucepan per the package instructions; drain. Side Note: I cooked my farro in chicken broth for added flavor.  Toss together the warm drained farro with the leftover rice; set aside until needed. 
  • While the veggies are roasting & the farro is cooking, heat a nonstick skillet over medium-high heat. Once hot, add the chicken pieces in a single layer and cook, stirring occasionally, for 6-7 minutes, or until cooked through and golden brown. 
  • Spoon some of the farro & rice mixture into a bowl then top it with some chicken and roasted vegetables. Top with a sprinkling of feta cheese crumbles and a big squeeze of fresh lemon juice.  Side Note: I served this meal buffet style so each family member could make their own bowl to suit their preferences & it was a big hit!  Serve and enjoy.
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