Ground Chicken Greek Bowl
I’m still on a Greek kick after my amazing trip this summer and finding ways to bring the beach to me in these coldest and darkest of winter days. This greek salad bowl comes together in about 10 mins, as ground chicken cooks extremely quickly in the pan. You can make all the components ahead of time and throw together for a healthy and protein-forward meal.
PREP 10 mins
SERVING 4
COOK 5 mins
Vegetarian, Gluten-Free, Lunch, Dinner
Ingredients
Salad
3 cup spinach
1 pint cherry tomatoes (halved)
2 large cucumbers (diced)
½ red onion (finely diced)
1 cup Kalamata olives (pitted and halved)
1 ½ cups feta cheese (optional)
1 oz fresh dill (chopped)
1 bunch flat leaf parsley
Dressing
3 tsp tahini
Juice of 1 lemon
1 tsp of balsamic vinegar
Salt + pepper to taste
Chicken:
1 pound ground chicken
1 tsp olive oil
2 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
Salt + pepper to taste
Instructions
Combine the ingredients for the salad and toss well to combine.
In a separate bowl, combine the ingredients for the dressing. Whisk the lemon juice and balsamic vinegar into the tahini slowly to fully incorporate.
To make the chicken, heat olive oil in a pan over medium heat. Add the chicken and crumble until cooked through, seasoning with onion powder, oregano, dill, parsley, salt, pepper, and any extra lemon juice. Stir to fully incorporate the seasoning.
Top the salad with chicken dressing, toss and serve!
*Notes:
Add rice or cauliflower rice for a little more heft
Top with greek yogurt or tzatziki
