Ingredients
Scale
- 1 pound boneless, skinless chicken breast or thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed to remove excess water
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives
- 1/4 cup crumbled feta cheese
- Fresh parsley or dill, for garnish
Instructions
- Marinate the chicken in olive oil, lemon juice, oregano, garlic, smoked paprika, salt, and pepper for at least 15 minutes (up to 24 hours).
- Cook the chicken in a skillet over medium heat for 6-7 minutes per side until golden brown and cooked through (165°F internal temperature). Let rest before slicing.
- Prepare the tzatziki by mixing Greek yogurt with grated cucumber (squeezed), olive oil, lemon juice, garlic, dill, salt, and pepper.
- Assemble bowls by adding grains topped with sliced chicken and fresh veggies. Drizzle tzatziki sauce over each bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg