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Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!
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5 stars (2 ratings)

Greek Chicken Zoodle Bowls

Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!
Servings: 4 people
Prep Time: 15 mins
Cook Time: 20 mins
Marinating Time: 10 mins
Total Time: 45 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Greek

Ingredients

Greek Chicken

  • ¼ cup olive oil
  • 4 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp dried parsley
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • 4 chicken breasts, app 2 lbs – boneless, skinless

Cucumber Tomato Salsa

  • ½ cup red onion, diced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumber, diced
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp kosher salt

Zoodles

  • 1 tbsp olive oil
  • 2 large zucchinis, spiralized into app. 4 cups zoodles

Optional Toppings

  • ½ cup feta cheese crumbles
  • 1 tbsp fresh mint, chopped
  • 1 lemon, sliced into 4 wedges

Instructions

  • In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt & black pepper.
  • Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.
  • In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl.
  • In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt.
  • Pour this mixture over the diced tomato, cucumber and onion, toss to combine.
  • Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side.
  • While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes.
  • Divide the zucchini noodles between four bowls.
  • Once the chicken is grilled, slice it up and place on top of the zoodles.
  • Spoon the tomato cucumber salad over the chicken and zoodles.
  • Optionally sprinkle feta cheese and fresh mint over the bowls.
  • Serve each bowl with a lemon wedge to squeeze over the bowl.

Nutrition Facts

Serving 4gCalories 487kcal (24%)Carbohydrates 10g (3%)Protein 50g (100%)Fat 26g (40%)Saturated Fat 4g (20%)Cholesterol 144mg (48%)Sodium 860mg (36%)Potassium 1259mg (36%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 470mg (9%)Vitamin C 37.5mg (45%)Calcium 61mg (6%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!