My in-laws came to Southern California recently for their first visit to see us since before covid. 2019 feels like a flash in the pan but honestly, that’s almost 5 years! Wild to think about. As both they and my own parents lament, it’s because we haven’t had a room for them to stay in. I don’t buy it… but seeing that the in-laws came quickly after we upgraded from a one bedroom apartment to a three-bedroom, maybe there is something to that…

Anyway, while they were here, I wanted to make a meal that was easy to whip up, healthy, and delicious. One of the best hacks for hosting is loaded bowls… of any kind. Instead of catering to everyone’s food preferences, you can simply prep a bunch of easy toppings and let your guests build a bowl with the items they like. Who doesn’t love Chipotle-style meals?

Here in LA, the new and improved Chipotle is Cava – it’s the same ‘build your own’ concept but Greek-style. I will admit, I absolutely love it. So I’ve set out to make my own, and in doing so, have inadvertently created a staple recipe in our household. Loaded Greek Bowls are perfect for one person looking to prep a meal that will last the week or be utilized in other recipes, for two people looking for work leftovers the next day, or for a group of people with different food preferences. It’s easily adaptable and oh so quick and easy to make. It’s mostly chopping! 

If you’ve followed my recipes for awhile, you’ll notice I try to minimize excessive oils so this recipe does not include a salad dressing. Instead, I suggest adding hummus, fresh lemon, and feta dip for moisture, additional texture, and juiciness. I really can’t take credit for the feta dip, there are loads of copycat Cava feta dips online. I use Carissa Stanton’s from BroccYourBody – three ingredients, no hassle, and shockingly addictive. It’s a must-make for these bowls in my opinion. And you have time while the veggies roast!

So I whipped this up for the in-laws on Sunday evening after a day full of plant shopping, furniture building, grocery shopping, and all the other chores. It was perfectly simple to prepare and was an easy crowd pleaser. 

Give this one a go next time you looking for a meal that can be repurposed throughout the week or for a picky crowd. I mean, look at those colors. You know what they say… eat the rainbow!

INGREDIENTS

For the bowls – 

1 lb. chicken 

4 golden potatoes

1 large zucchini

½ cucumber

1 cup cherry tomatoes

1 lemon

1 bunch romaine

Seasonings: paprika, cumin, lemon pepper, salt & pepper

Optional toppings: sliced pepperoncinis, pickled red onions, hummus, feta dip (see below)

For the feta dip – 

1 block feta in brine

1 jalapeno

1 yellow onion

Serving Size: 4+

INSTRUCTIONS

• Preheat the oven to 450F and get to chopping!
• Slice potatoes, zucchini, and cucumber into thin rounds. 
• Toss the potatoes and zucchini with a generous dash of the seasonings (paprika, cumin, lemon pepper, salt and pepper). Spread out in a thin layer on a parchment paper-lined baking sheet. Place in the oven and cook for 25 minutes or more for desired crispness. 
• Meanwhile, prep the other ingredients by chopping romaine, slicing tomatoes in half, and quartering the lemon. 
• Dice chicken into 1-inch thick cubes. Season with salt and pepper.
• Pan sear the chicken with a little bit of oil until cooked through (approx 5-6 minutes depending on the size). 
• Lastly, make the feta dip… this is the real winner!
• Remove the seeds of the jalapeno, then finely dice jalapeno and onion.
• Saute the jalapeno and onion in a little bit of olive oil in a small pan over medium heat until the onion is translucent. 
• Crumble feta in a bowl, then gently stir in sauteed jalapeno and onion. Voila!
• Time to assemble the bowls: start with a big bed of chopped romaine, then pile on the roasted potatoes, zucchini, cucumber, tomatoes, pepperoncinis, and top with a large dollop of feta dip and hummus. 
• Serve with fresh lemon for additional juiciness since there is no salad dressing. Enjoy!