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Greek Bowls

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 Greek Bowls
Recipe for the week of October 13-17, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Greek
Prep Time 25 minutes
Cook Time 20 minutes
Servings
4 bowls
Ingredients
For the Chicken
  • 1 1/2 pounds chicken thighs diced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
For the Bowls
  • 2 cups quinoa cooked
  • 1 head romaine lettuce chopped
  • 8 cherry tomatoes halved
  • 1 Cucumber thinly sliced
  • 1/2 red onion thinly sliced
  • 1/3 cup crumbled feta cheese
For the Tzatziki Sauce
  • 1/2 Cucumber minced
  • 1 cup plain greek yogurt
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 bunch fresh Italian flat leaf parsley finely chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon Salt
Course Main Dish, Side Dish
Cuisine Greek
Prep Time 25 minutes
Cook Time 20 minutes
Servings
4 bowls
Ingredients
For the Chicken
  • 1 1/2 pounds chicken thighs diced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
For the Bowls
  • 2 cups quinoa cooked
  • 1 head romaine lettuce chopped
  • 8 cherry tomatoes halved
  • 1 Cucumber thinly sliced
  • 1/2 red onion thinly sliced
  • 1/3 cup crumbled feta cheese
For the Tzatziki Sauce
  • 1/2 Cucumber minced
  • 1 cup plain greek yogurt
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1 bunch fresh Italian flat leaf parsley finely chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon Salt
Instructions
For the Chicken
  1. Place the chicken in a bowl and toss with the oil, vinegar, paprika, oregano, salt, and pepper. Let sit while you prepare the tzatziki sauce.
For the Tzatziki
  1. Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed.
  2. Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, parsley, olive oil, and salt. Cover and set aside.
To Cook
  1. Heat a pan over medium high heat. Once it’s nice and hot, add the oil and swirl to coat. With tongs, remove the chicken thighs from the marinade and lower into the skillet. Let cook on the first side undisturbed for 5 minutes.
  2. After 5 minutes, lift the chicken and flip it over — if the chicken is sticking to the skilet, let it cook for 1 additional minute; it should remove easily.
  3. Cook on the other side until the chicken reaches, about 5 to 6 minutes more. Remove to a cutting board and let rest 5 minutes. Cut into bite-sized pieces.
To Assemble
  1. Portion out the quinoa into bowls and top with chicken, lettuce, tomatoes, onion, tzatziki, and feta!