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How to make a Greek chicken "bowl"

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knicks_fan87

Active member
These "bowls" have become super popular. I've seen them all over the place and from all different types of cuisine. They're super easy and really customizeable. This is just one way to do it :)


www.thechunkychef.com

20 Minute Greek Chicken Rice Bowl

This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
www.thechunkychef.com www.thechunkychef.com
 
knicks_fan87 said:
These "bowls" have become super popular. I've seen them all over the place and from all different types of cuisine. They're super easy and really customizeable. This is just one way to do it :)


www.thechunkychef.com

20 Minute Greek Chicken Rice Bowl

This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
www.thechunkychef.com www.thechunkychef.com
Click to expand...
I love the "bowl" phenomenon! So nice to see that there is a Greek version
 
These bowls are delicious! Here's a versatile recipe to try:

www.greekboston.com

30 Minute Greek Inspired Rice Bowl

Learn how to make and prepare the recipe for a Greek inspired rice bowl.
www.greekboston.com www.greekboston.com
 
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Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

What is the best street food in Greece?

What do you consider the best street food in Greece? Are there any specific dishes or local delicacies that you dream of having again? Also, if you have recommendations for particular places or vendors, that would be fantastic!

Here's what I've got on my list so far:
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But I'd like to go beyond the usual and try the real local flavors that might not be as famous internationally. I'm open to suggestions from all over Greece. I have an idea of what I like but want to see what others say.

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I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

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How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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