Fried Chicken Cutlet Bowls

These Fried Chicken Cutlet Bowls are the perfect bowls for a healthy, satisfying lunch, or a summer dinner. The fried chicken adds a crisp and crunch to the bowls, and it’s complemented by healthy veg, rice, and a delicious lemon dressing. Tailor them to your and your family’s preferences.

❤️ Why You’ll Love Fried Chicken Cutlet Bowls

• Versatile: You can swap and add in your favorite ingredients for these delicious Friend Chicken Cutlet Bowls. Tailor them for even the picky eaters in your house
• Flavorful: The lemon dressing I used for these bowls is SO yummy. You can make it on its own and use it on salads, as marinades, or in other bowls
• Healthy: This dish is a whole, healthy meal with carbs (rice), vegetables, and a lean protein (chicken)

🍲 Ingredients

Plain Greek Yogurt – Greek yogurt is such a handy ingredient to have in the fridge. You can use it in so many ways. Use it as a substitute for mayo or sour cream, use it in dressings, marinades, desserts, baking, and even in savory dishes you are trying to make creamy.

Chicken Breasts – Chicken breasts are a healthy, lean source of protein. One chicken breast has about 30g of protein. You can also make Fried Chicken Cutlets with chicken thighs, however, they are a little harder to slice thinly.

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👩‍🍳 How to Make Fried Chicken Cutlets

For the bowls

1. Cook the rice according package directions and set aside.
2. In a frying pan add 1 tbsp olive oil and turn to medium heat. Once the pan is hot, add the sliced pepper and onion, salt, pepper, garlic powder and onion powder. Cook for 5-8 minutes until softened. Set aside.
3. Prep the spinach and cucumber and set aside.

For the Greek lemon sauce

1. Make the lemon sauce: whisk together the lemon juice, olive oil, Greek yogurt, dried oregano, garlic cloves, salt and pepper. Set aside in the fridge.

For the crispy chicken

1. Slice the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness. Season each piece of chicken well with salt and pepper and set aside.
2. Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, za’taar, chili flakes and chili powder. In another bowl whisk the egg and set aside.
3. Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate.
4. To a large frying pan add avocado oil about 1/4 inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Sprinkle the tops of the four cooked chicken filets with a bit of salt and then chop into pieces for the bowls.

Assemble the bowls

1. Once the chicken is cooked, assemble the bowls by layering cooked rice, chopped chicken, chopped spinach, cooked peppers, onions, and cucumber. Drizzle the lemon Greek sauce over the bowl, garnish with fresh basil, and then enjoy!

🪄 Tips and Tricks

• Meal Prep: This recipe is perfect for meal prep! Divide the ingredients into 4 meal prep containers and store them in the fridge for lunches for the week ahead
• If you like crispy chicken, try our Greek Style Homemade Chicken Nuggets

🗒 Variations

The best part about bowls is you can make them in any way you wish. Stick to a carb for the base, any combination of veggies, and you are set. Here are some ideas and variations you can make of this recipe:

• Fall/Warming Bowl: Swap the fresh veggies in this bowl with roasted vegetables like zucchini, onions, beets, and baby potatoes. Use a base of barley, quinoa, or brown rice
• Italian Bowl: Make this into an Italian-style bowl with roasted tomatoes, onions, and red peppers, saute some kale or spinach with garlic, and top with fresh basil and/or bocconcini cheese

🗒 Best served with

• Greek Tzatziki Sauce
• Fluffy Pita Bread Recipe

👝 How to Store Leftovers

Store leftovers for these bowls in the fridge. For maximum freshness and easy reheating I recommend keeping the ingredients separate, or leaving the dressing on the side. Fried Chicken Cutlets will last in the fridge for 3-4 days. They can be great on salads, sandwiches, or just on their own.

🤔 Common Questions

Fried Chicken Cutlet Bowls

5 from 3 votes

Fried Chicken Cutlet Bowls are such a delicious, comforting, and healthy dish to make for an easy lunch, meal prep, or dinner. Tailor them to make them your own or suit the needs of any picky eater in your house.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4

Calories 572 kcal

Ingredients

  

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For the bowls

• 1 cup uncooked basmati rice
• 1 red pepper, sliced thin
• 1 red onion, sliced thin
• 1/2 tsp Diamond Crystal Salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups chopped spinach
• 1/2 large cucumber, diced
• garnish with fresh basil

For the Greek lemon sauce

• juice of one lemon
• 1/4 cup olive oil
• 1/4 cup plain Greek yogurt
• 1 tbsp dried oregano
• 3 garlic cloves, pressed
• 1 1/2 tsp Diamond Crystal Salt
• 1/2 tsp pepper

For the crispy chicken

• 2 boneless, skinless chicken breasts, halved horizontally to make 4 pieces
• 1 egg
• 3/4 cup panko breadcrumbs
• 1 1/2 tsp Diamond Crystal Salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp za'taar
• 1/4 tsp chili flakes
• 1/4 tsp chili powder
• avocado oil for frying

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Instructions

 

For the bowls

• Cook the rice according package directions and set aside.
• In a frying pan add 1 tbsp olive oil and turn to medium heat. Once the pan is hot, add the sliced pepper and onion, salt, pepper, garlic powder and onion powder. Cook for 5-8 minutes until softened. Set aside.
• Prep the spinach and cucumber and set aside.

For the Greek lemon sauce

• Make the lemon sauce: whisk together the lemon juice, olive oil, Greek yogurt, dried oregano, garlic cloves, salt and pepper. Set aside in the fridge.

For the crispy chicken

• Slice the chicken breasts in half. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness. Season each piece of chicken well with salt and pepper and set aside.
• Make the breading: in a shallow bowl mix together the breadcrumbs, salt, pepper, garlic powder, onion powder, za’taar, chili flakes and chili powder. In another bowl whisk the egg and set aside.
• Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate.
• To a large frying pan add avocado oil about 1/4 inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through to 165F when read on an instant read thermometer. Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Sprinkle the tops of the four cooked chicken filets with a bit of salt and then chop into pieces for the bowls.

Assemble the bowls

• Once the chicken is cooked, assemble the bowls by layering cooked rice, chopped chicken, chopped spinach, cooked peppers and onions and cucumber. Drizzle the lemon Greek sauce over the bowl, garnish with fresh basil and then enjoy!

Video

Notes

• This recipe is perfect for meal prep! Divide the ingredients into 4 meal prep containers and store in the fridge for lunches for the week ahead.
• If you like crispy chicken, try our Greek Style Homemade Chicken Nuggets

Nutrition

Calories: 572kcal | Carbohydrates: 64.9g | Protein: 34.7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 11.5g | Cholesterol: 84.4mg | Sodium: 2263mg | Fiber: 3.8g | Sugar: 5.8g

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