5/5 Vegetarian Greek Chick’n Bowls

Written By Samantha .

It’s already way too hot outside and it’s only June. When scrolling through dinner ideas I came across this recipe for Greek Chicken Bowls and it sounded so refreshing and light, I felt it was perfect for an easy weeknight dinner in the heat. This is probably one of the easiest recipes I have ever made, but it was a hit! My husband hums when he’s really enjoying his food and he was a humming! With it being such an easy recipe, it can be tweaked in a flash which is always a bonus for those with different diets to consider. As always this is the vegetarian and lazy version of this recipe, but you can click here to see the original recipe and nutritional information.

Ingredients for the Chicken

1 bag Gardein Chick’n Strips

1 tbsp jar-lic (or 3 garlic cloves, minced)

salt and pepper to taste

1 tbsp oregano

olive oil

Ingredients for the Cucumber Salad

1 cucumber - cubed

1 pint cherry tomatoes - halved

1 tbsp lemon juice

¼ cup olive oil

1 tbsp red wine vinegar

1 tbsp jar-lic (or 3 garlic cloves - minced)

1 tbsp oregano

12 oz Tzatziki dip

6 oz feta cheese crumbles

Instructions

  1. Combine all ingredients for the cucumber salad except the Tzatziki and feta into a medium-sized mixing bowl and stir. Put this in the fridge while you cook the chick’n.

  2. put some olive oil in the bottom of your skillet on high heat and add the frozen chick’n strips, stirring to coat them in the oil. Cook until starting to thaw enough to cut.

  3. Use a wooden spoon to cut each piece into 3 or 4 pieces. Once you have your chick’n pieces, add the remaining ingredients and stir to coat the pieces.

  4. When your chicken is fully cooked, take off the heat and let sit for 2-3 minutes to cool slightly. Then add the chick’n to your cucumber salad and mix.

  5. Add the Tzatziki and feta crumbles to the bowl and mix to coat everything in the dip.

  6. Serve with pita bread or pita chips and enjoy!

Notes

  • We ate ours with pita chips and essentially used this dish as a dip which I highly recommend! It adds a little crunch to your bite for a different texture while also acting as a utensil (less dishes).

  • The recipe above makes 4 servings, but can easily be doubled to serve more.

  • Make sure to refrigerate leftovers and eat them within 2-3 days.

We will definitely be making this again! Let me know below if you try this and what your thoughts are.

Until Next Time,

Happy Cooking

Samantha .
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Lazy Vegetarian Meal Ideas