Greek Chicken Bowls
Fresh, crunchy Greek chicken bowls with rotisserie chicken, quinoa, crispy pita chickpeas, feta, and a creamy lemon tahini dressing. They take about 30 minutes, need no marinating, and work for dinner or meal prep.
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Servings: 6
INGREDIENTS
Lemon Tahini Dressing
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 small garlic clove finely grated
- 1/2 teaspoon kosher salt
- 3-5 Tablespoons ice water
Bowls
- Avocado oil spray or olive oil to taste
- 1 (15 oz) can chickpeas drained and rinsed
- 15-20 pita chips lightly crushed, I used Simple Mills pita crackers
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 (10 oz) packages microwave quinoa blend I use Path of Life or Seeds of Change
- 3 cups shredded rotisserie chicken abou t1 large rotisserie chicken
- 1 English cucumber cut into half moons
- 1 pint cherry tomatoes halved
- 1/2 cup pickled red onions
- 3/4 cup crumbled feta
- 1/2 cup fresh parsley roughly chopped
- 1/4 cup fresh dill roughly chopped
INSTRUCTIONS
- Spray a large skillet with nonstick spray or drizzle with olive oil over medium heat. Add the chickpeas and cook for 5 minutes, stirring frequently. Add the crushed pita, oregano, garlic powder, and salt. Continue to cook for 5-8 minutes, until the chickpeas are crisp and everything is golden brown.1 (15 oz) can chickpeas, 15-20 pita chips, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, Avocado oil spray or olive oil to taste
- Whisk together the dressing ingredients, except the water, until smooth. Whisk constantly as you pour in a few Tablespoons of ice water until it reaches a pouring consistency. Taste and adjust salt or lemon juice.1/3 cup tahini, 1/4 cup fresh lemon juice, 1 Tablespoon extra virgin olive oil, 1 teaspoon honey, 1 small garlic clove, 1/2 teaspoon kosher salt, 3-5 Tablespoons ice water
- Microwave the quinoa according to the package directions.2 (10 oz) packages microwave quinoa blend
- Divide the quinoa among 4 bowls or meal prep containers. Arrange the chicken, cucumber, tomatoes, pickled red onion, feta.3 cups shredded rotisserie chicken, 1 English cucumber, 1 pint cherry tomatoes, 1/2 cup pickled red onions, 3/4 cup crumbled feta
- Add parsley, dill and the crunchy chickpeas and pita crackers. Drizzle generously with lemon tahini dressing. Serve right away with the dressing or store and refrigerate for meal prep and dress right before serving.1/2 cup fresh parsley, 1/4 cup fresh dill
Notes
Quinoa: Any cooked quinoa or rice works here, I just love how easy and fast the microwave option is. You can cook the quinoa on the stovetop if you have it!
Meal prep: Store the chickpea and pita topping separate to keep their crunch, and the dressing in a separate container. Assemble and dress the bowls right before serving.
Gluten-free: These bowls are naturally gluten-free as long as your pita chips, quinoa pouches and rotisserie chicken are too. Brands and store seasonings vary, so double check the labels before you buy.
Special Tools (affiliate): Whisk | Skillet
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 57g | Protein: 37g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 85mg | Sodium: 901mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1130IU | Vitamin C: 34mg | Calcium: 203mg | Iron: 6mg
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