Skinny Greek Chicken Bowls

5/5

IngredientsChicken Ingredients

  • 2 lbs. boneless, skinless chicken tenders or breasts
  • 2 Tbsp garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 3/4 cup non fat plain Greek yogurt or skim milk
  • Salt and pepper, to taste

Rice or Quinoa:

  • 2 cups cooked cauliflower rice, quinoa, brown rice, or white rice 

Toppings:

  • 2 cups romaine lettuce 
  • 1 cup halved cherry or grape tomatoes
  • 1/2 cup red onion, chopped or sliced 
  • 1/2 English cucumber, chopped
  • 1/2 cup Tzatziki Sauce

Optional Toppings:

  • 1 avocado, sliced
  • 1/2 cup kalamata olives, halved 
  • 1/2 cup fat free feta cheese, crumbled 
  • 1 cup chickpeas

Instructions

  1. Dice chicken and place into a large mixing bowl. Add minced garlic, lemon juice, dried seasonings, greek yogurt, salt and pepper and stir and toss until diced chicken is well coated. Cover and marinate for at least 20 minutes.
  2. Spray a cast iron grill or skillet with non stick cooking spray and heat over medium-high heat. Grill or cook diced chicken until lightly golden and the excessive liquid evaporates. (about 7-10 minutes)
  3. Let chicken rest for 5 minutes before removing from cast iron grill or skillet
  4. Assemble the bowls: add 1/2 cooked rice or quinoa to each of the 4 bowls. Top with the cooked diced grilled chicken, 1/2 cup lettuce, and then add your favorite toppings such as: halved cherry or grape tomatoes, sliced red onion, chopped English cucumbe.

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