Greek Goodness Bowl

This Greek Goodness bowl has ALL the goods! It's packed with homemade baked falafel, grilled lemon herb chicken, quinoa veggie tabbouleh, homemade tzatziki sauce and naan bread. Mediterranean food is one of my favorite types of cuisine, but there are zero greek food options on the North Shore! I was craving it so bad that I decided to make my own bowl stuffed with healthy Greek flavors. 

I started making this quinoa tabblouleh about a year ago and have been addicted ever since! I make it all the time when I am low on groceries and alter it by subbing different veggies. My husband eat entire bowsl of this stuff! My favorite combo is quinoa, red onion, cucumber, tomato, red bell peppers, cilatntro, feta, and lemon juice.

It may seem like a lot, but it look me under an hour to make everything! It is the perfect meal to meal prep for the entire week. Enjoy fresh, healthy, and delicious homemade Greek Goodness Bowl!

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Ingredients:

• For the Chicken:

  • 2 chicken breast (cubed)

  • 1 lemon

  • 1 clove garlic (minced)

  • 1 Tbs olive oil

  • 1/2 Tbs dried oregano

  • 1/2 Tbs dried rosmery

  For the Falafel:

  • 1 can cooked chickpeas (drained)

  • 1/2 red onion

  • 1 cup cilantro

  • Juice of 1 lemon

  • 2 cloves of garlic

  • 2 Tbs whole wheat or spelt flour

  • 1 Tbs olive oil

  • 1 tsp cumin

  • 1 tsp salt

  ​For the Tabbouleh:

  • 1 cup quinoa 

  • 1/2 cucumber

  • 1/2 red onion

  • 1 tomato

  • 1 cup cilantro

  • 1/2 cup feta 

  • 1 bell pepper

  • 1 tsp red wine vinegar  (optional)

  • 2 Tbs. lemon juice

  • 1 Tbs. olive oil

  • salt and pepper (to taste)

  For the Tzatziki:

  • 1 cup greek yogurt

  • 1 Tbs lemon juice

  • 1 tsp minced garlic

  • 1/2 cucumber (minced)

  • 1 Tbs cilantro or dill

  • Salt

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Directions:

For the Lemon Herb Chicken:

1. Cut chicken breast into cube and place in a ziploc bag. Drizzle olive oil, lemon juice, garlic and herbs over the chicken. Cover the chicken evenly and leave to marinate for 30 mins- 1 hour.

2. For grilling, skewer the chciken with wooden skewers. Grill for 5 minutes on each side, or until cooked thoroughly. Add a squeeze of lemon juice and some salt and pepper.

3. For the stove top, set temperature to medium heat. Cook the chicken for 6-7 minutes, or until thoroughly cooked. Squeeze extra lemon juice on top and season with salt and pepper.  

For the Quinoa Tabblouleh:

1. Cook 1 cup of quinoa and then place in the fridge to cool off. Dice the red onion. cucumber, tomato, cilantro, and bell pepper. 

2. When the quinoa cools combine all the vegtables with the quinoa. Sprinkle in 1/2 cup of feta cheese with the mixture. Add lemon juice, oilive oil, and red wine vinegar. Season with salt and pepper to taste. 

For the Tzatziki Sauce:

1. Mix 1 cup of greek yogurt with diced cucumber, garlic, cilantro, lemon juice and salt and pepper.

2. Let is cool in the fridge until the meal is complete. 

For the Oven Baked Falafel:
​1. Preheat the oven to 400 degrees. In a food processor or blender mix together canned chick peas (rinsed), cilantro, garlic, lemon juice, olive oil, red onion, cumin and salt. Blend for 30 seconds, or until completly blended. Add 1-2 Tbs of whole wheat or spelt flour to thinken.
2. On a baking sheet make even 12 balls out of the mixture.  Place in the oven and leave them to make for 30 minutes until crispy and no longer doughy in the middle.