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Greek Chicken Bowls

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Course: Main Course, Salad
Ingredients Method

Ingredients
  

  • Tzatziki sauce ingredients:
  • 3/4 cup plain Greek yogurt
  • 1/2 cup grated English cucumber squeeze out the water
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove minced
  • 1 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Chicken Marinade:
  • 3-4 chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Bowls:
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and halved
  • 1/4 cup feta cheese crumbled
  • Fresh parsley chopped

Method
 

  1. In a small bowl combine the Greek yogurt, cucumber, lemon juice, olive oil, minced garlic, dried dill, salt, and pepper. Taste it and adjust seasonings as needed. Let chill in the fridge until you are ready to use.
  2. Marinate the Chicken:
  3. In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  4. Cook the Chicken:
  5. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is cooked through and golden brown. Remove from the heat and let cool slightly.
  6. Assemble the Bowls:
  7. Divide the cooked quinoa or brown rice among your meal prep containers. Top each with a portion of cooked chicken, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.