Grilled Greek Chicken Bowls
Ingredients
- 1 lemon
- 1½ lb boneless, skinless chicken thighs
- ½ cup olive oil vinaigrette, divided
- ½ tsp salt
- ½ tsp pepper
- 1½ lb baby Yukon gold potatoes, halved
- 1 (0.5-oz) pkg fresh dill, chopped
- 1 (11-oz) pkg baby spinach
- ½ red onion, thinly sliced
- 1 cup tzatziki sauce
- ½ cup crumbled feta cheese
Instructions
- Preheat grill or grill pan to medium-high heat. Grate zest and squeeze juice from lemon. Brush chicken with ¼ cup vinaigrette; sprinkle with salt and pepper. Grill 5 to 6 minutes per side or until done. Cut chicken into bite-size pieces.
- Combine potatoes and ¼ cup water in a large microwave-safe bowl; tent with plastic wrap. Microwave at HIGH power 6 to 8 minutes or until tender when pierced with a fork.
- Drain and toss potatoes with ¼ cup vinaigrette, lemon zest, lemon juice, and dill. Divide potatoes, spinach, chicken, onion, and tzatziki sauce among 6 shallow bowls. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
437
|
437
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 31 | 31 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 703 | 703 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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