Greek Chicken Zoodle Bowls Food

GREEK CHICKEN ZOODLE BOWLS

Steps:

• In a large bowl, prepare the marinade for the chicken by combining the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt & black pepper.
• Add the chicken breasts, toss to coat and place in the refrigerator for at least 10 minutes.
• In the meantime prepare the tomato cucumber salsa by combining the onion, cherry tomatoes and cucumber in another large bowl.
• In a small bowl, prepare the salsa dressing by whisking together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt.
• Pour this mixture over the diced tomato, cucumber and onion, toss to combine.
• Remove the chicken from the marinade and place on a grill or grill pan over medium heat for 10-12 minutes per side.
• While the chicken is grilling, spiralize the zucchini noodles with a spiralizer, then add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles, saute 3-5 minutes.
• Divide the zucchini noodles between four bowls.
• Once the chicken is grilled, slice it up and place on top of the zoodles.
• Spoon the tomato cucumber salad over the chicken and zoodles.
• Optionally sprinkle feta cheese and fresh mint over the bowls.
• Serve each bowl with a lemon wedge to squeeze over the bowl.

INSTANT POT GREEK CHICKEN BOWLS

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.

BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL

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.