Greek Chicken Bowls with Mazola® Corn Oi​l

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMoment ​

greek chicken bowls

I’m so excited to partner with my friends at Mazola® Corn Oil this February for Heart Health Month to bring you these light, quick & easy, and flavor-packed Greek chicken bowls. To make a variety of light & unique meals, like these Greek chicken bowls, it’s great to have an all-purpose cooking oil on hand like cholesterol free, Heart Healthy* Mazola® Corn Oil​. I love using Mazola® Corn Oil​ in place of extra virgin olive oil for several reasons: it has a light luscious taste and texture, high smoking point (which helps prevents burning when cooking at high temps.), and, most importantly, amazing benefits. A clinical study showed Mazola® Corn Oil​reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit MAZOLA.com.

These bowls use Mazola® Corn Oil​ in three different ways: 1. in the lemon yogurt marinade for the chicken; 2. on top of the veggies before roasting; and 3. in the lemon tahini sauce. It helps perfectly flavor and brown the chicken and veggies and leads to a velvety smooth sauce while also adding extra benefits for you. Yes please!

main ingredients

This dish is made with the following main ingredients:

• Mazola® Corn Oil​ , a cooking oil that is great for preparing meals your whole family will love.
• chicken breasts, an easy, relatively inexpensive, and versatile protein for dinner. It takes on flavors great and works beautifully with my herby lemon yogurt marinade. 
• whole wheat orzo, Italian for “barley” due to its resemblance to the grain in its unprocessed form, orzo is a small rice-shaped pasta. It’s not actually a grain but has a similar texture and mouthfeel. I always use whole wheat orzo to add extra fiber and nutrients. 
• peppers, zucchini, and onion, these three veggies are seasoned with Mazola® Corn Oil​, salt and pepper and roasted to perfection alongside the chicken. They add a pop of color and bright flavor to the dish. 
• lemon & herbs, add brightness and freshness to the dish.
• toppings, I topped these Greek chicken bowls with juicy cherry tomatoes, salty sharp feta cheese, and umami-packed Kalamata olives. It’s the perfect finishing touch to these delicious bowls.

More about Mazola® Corn Oil​

Mazola® Corn Oil​, an all-purpose cooking oil, is my new favorite cooking oil. 

First, Mazola® Corn Oil​ is much more affordable than some other options, making it a smart and easy shopping choice.

Mazola® Corn Oil​ is a versatile all-purpose cooking oil that can be used in several ways: baking, grilling, sautéing, stir frying or mixing up a marinade or dressing. 

Also, Mazola® Corn Oil​ has a high smoke point of 450°F. A smoke point is simply the temperature at which an oil begins to smoke and oxidize. Once any oil begins to smoke, it starts to break down, altering its flavor and giving food a burnt flavor, which can easily ruin a dish. That’s why reaching for the right oil, like Mazola® Corn Oil​, is such an important step for light and delicious cooking. If you used a pricey extra-virgin oil to cook the chicken breast in these Greek chicken bowls, it’ll likely lead to a scorched mess. Mazola® Corn Oil​ allows the chicken to perfectly brown in the hot cast iron skillet, while still providing delicious flavor.

Most importantly, Mazola® Corn Oil​ is better-for-you

I love Mazola® Corn Oil​ because of its amazing  benefits. Mazola® Corn Oil​ has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. 

You guys also know I love a good simple swap and using Mazola® Corn Oil​ in place of butter is an easy way to help reduce saturated fats and cholesterol in your meals!

how to make these bowls

These bowls are easy to make, full of nutrient-rich ingredients, and great for meal prep – it will help you shake up any boring dinner routine with a new, creative, and lighter spin on Greek food!

This dish comes together in about a few simple steps, using all-purpose Mazola® Corn Oil​ in each step for an easy and delicious dish!

prepare the chicken and veggies

First, marinate the chicken. The marinade combines Mazola® Corn Oil, plain greek yogurt, lemon juice and zest, and herbs and spices. I recommend marinating the chicken for at least 30 minutes but no longer than 2 hours (the lemon juice is very acidic and can make the chicken mealy if over-marinated). The simple marinade helps liven up the chicken and make it juicy and flavorful.

When the chicken is almost done marinating, prepare your veggies. Cut one small zucchini, 1 small red pepper, and red small red onion onto similar sized chunks. Coat them in Mazola® Corn Oil​ and season with salt and pepper.

Also, remember to remove the chicken from the fridge about 20 minutes before cooking it. This allows the chicken to come close to room temperature, which allows for more even cooking.

cook the chicken and veggies

Next, preheat the oven to 375F degrees. Then heat a large cast iron skillet over medium high heat add about 2 tablespoons of Mazola® Corn Oil​. Here’s where Mazola® Corn Oil​’s high smoking point comes in handy – it’s going to allow us to achieve a golden brown crust to the chicken and prevent burning. Once the Mazola® Corn Oil​ is hot, add the chicken, shaking off any excess marinade, and cook for 2 minutes per side, until the crust is formed. 

Finally, add in the veggies and spread them out evenly around the chicken. Bake for 10-12 minutes, or until the chicken is cooked through and the veggies are tender and slightly charred.

make the sauce

While the chicken and veggies cook, prepare the lemon tahini sauce. To do so, combine the tahini, lemon juice, maple syrup and Mazola® Corn Oil​. The Mazola® Corn Oil​ helps lead to s silky smooth sauce. Add the water, one tablespoon at a time, and mix until smooth (if prefer a thinner dressing, add more water). Season with salt and garlic powder.

build the bowls

To build the bowls, divide the arugula, spinach, and orzo between 4-6 bowls. Divide the chicken and veggies between the bowls. Top with olives, cherry tomatoes, feta, and parsley. Drizzle with the dressing. Serve and enjoy!

these greek chicken bowls are great for meal prep

These greek chicken bowls are also great for meal prep. You can make the chicken and veggies beforehand, allow to cool, and store them in an airtight container in the fridge. 

Also, keep the topping ingredients on hand in separate containers in the fridge.

When ready to eat, simply warm the chicken and veggies and build your bowls with the toppings! Viola! A light, delicious meal in minutes.

enjoy!

If you make these greek chicken bowls, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!

Print

Greek Chicken Bowls with Mazola® Corn Oil​

Prep Time 15 minutes

Cook Time 25 minutes

marinating time 30 minutes

Author Danielle

Ingredients

Lemon Yogurt Marinade

• ½ cup Mazola® Corn Oil​ + more for cooking
• 1 pound chicken about 4 pieces
• 1/3 cup plain Greek yogurt I used full fat
• Juice and zest of 1 small lemon + 4 thin lemon slices
• 2-3 cloves garlic roughly chopped
• ¾ teaspoon salt
• ½ teaspoon oregano
• 1 tablespoon chopped fresh parsley
• Roasted Veggies
• 1 1/2 tablespoons Mazola® Corn Oil​
• 1 medium zucchini roughly chopped, cut into rounds
• 1 medium red bell pepper cut into chunks
• 1 small to medium red onion cut into chunks
• ½ teaspoon salt
• Pepper to taste

Lemon Tahini Sauce

• 2 tablespoons Mazola® Corn Oil​
• ¼ cup tahini paste
• Juice of half a medium lemon about 2 tablespoons
• 1 tablespoon maple syrup
• 2 tablespoons water
• ½ teaspoon salt
• ¼ teaspoon garlic powder optional

Extras

• 2 cups spinach
• 2 cup arugula
• 2 cups cooked whole wheat orzo
• ½ cup cherry tomatoes
• ½ cup crumbled feta
• ¼ cup chopped kalamata olives
• 2 tablespoons chopped parsley

Instructions

1. In a bowl, add the ½ cup Mazola® Corn Oil​, Greek yogurt, lemon juice and zest, chopped garlic, salt, oregano, and fresh parsley and mx until well-combined. Place chicken in a Ziploc bag or a sealable Tupperware container and pour marinade over chicken. Using a spoon or your hands make sure the chicken is fully coated in the marinade. Add lemon slices on top of chicken. Seal bag or container and place in the fridge and allow to marinate for 30 minutes up to 2 hours.*
2. While the chicken marinades, make the dressing by combining the tahini, lemon juice, maple syrup and Mazola® Corn Oil​. Add the water, one tablespoon at a time, and mix until smooth (if prefer a thinner dressing, add more water). Season with salt and garlic powder, if using.
3. Remove chicken from the fridge and allow to sit at room temperature for 20 minutes. Pre-heat oven to 375F degrees. Toss together the veggies, 1 ½ tablespoon Mazola® Corn Oil​, salt and pepper.
4. Heat 2 tablespoons of Mazola® Corn Oil​ in a large cast iron skillet over medium-high heat. Cook the chicken, 2 minutes per side, so a golden brown crust forms on each side. Add the veggies to the pan and spread out evenly around the chicken. Bake for 10-12 minutes or until the chicken is fully cooked (reaches an internal temperature of 165F degrees) and veggies are tender and slightly charred.
5. Once cooked, allow the chicken to rest for 10 minutes, then cut into about 1 inch slices.
6. To build the bowls, divide the arugula, spinach, and orzo between 4-6 bowls. Divide the chicken and veggies between the bowls. Top with olives, cherry tomatoes, feta, and parsley. Drizzle with the dressing. Serve and enjoy!

Recipe Notes

I recommend only marinating the chicken for no more than 2 hours because the lemon juice is very acidic and can make the chicken mealy if over-marinated.

These bowls work great for meal prep. Store any extra ingredients in separate air tight containers in the fridge. When ready to serve, warm the chicken and veggies and build bowls.

Important Disclaimer

*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Mazola® Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Mazola® Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Mazola® Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Mazola® Corn Oil.

*Mazola® Corn Oil​ is cholesterol-free food that contain 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.

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