Greek Chicken Zoodle Bowls Recipes

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INSTANT POT GREEK CHICKEN BOWLS

The flavors of the Mediterranean are cooked up in 30 minutes in an Instant Pot® for a quick and filling, souvlaki-inspired weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15



Instant Pot Greek Chicken Bowls image

Steps:

  • Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork.
  • Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.

1/2 teaspoon dried oregano
1/2 teaspoon Spanish paprika
Pinch crushed red pepper flakes
1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1 1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1 cup couscous
1 cup full-fat Greek yogurt
Juice of 1 lemon
1 English cucumber, chopped
1 cup cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, chopped
1/2 cup crumbled feta
2 tablespoons chopped fresh dill

BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL

Make and share this Bruschetta Grilled Chicken Zoodle Bowl recipe from Food.com.

Provided by trrouble07

Categories     < 60 Mins

Time 40m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 17



Bruschetta Grilled Chicken Zoodle Bowl image

Steps:

  • Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
  • Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.
  • Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
  • Place in the refrigerator until ready to serve the bowls.
  • Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
  • While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
  • Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.

Nutrition Facts : Calories 684.3, Fat 49.9, SaturatedFat 9.7, Cholesterol 97.2, Sodium 1079, Carbohydrate 23, Fiber 5.1, Sugar 15.1, Protein 37.9

3 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 garlic cloves (crushed)
2 tablespoons fresh basil (chopped)
2 chicken breasts
3 roma tomatoes (chopped)
1/4 cup red onion (chopped)
2 garlic cloves (minced)
1 tablespoon fresh basil (chopped)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parmesan cheese (grated)
2 large zucchini (spiralized into app. 4 cups zoodles)

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