https://www.copymethat.com/r/ha8zcjc3L/greek-chicken-bowls/
129402994
f34MwiT
ha8zcjc3L
2024-05-19 13:15:37
Greek Chicken Bowls
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Ingredients
- subheading: Chicken:
- - 1.5 lbs chicken breast, cut into 1-inch cubes
- - 3 tbsp olive oil
- - 2 tbsp lemon juice
- - 1 tbsp red wine vinegar
- - 1 tbsp dried oregano
- - 1 tsp onion powder
- - 1 tsp garlic powder
- - ½ tsp salt
- - ¼ tsp pepper
- subheading: Greek Salsa:
- - 1 cucumber, diced
- - 1 cup cherry tomatoes, sliced in half
- - ½ cup diced red onion
- - ⅓ cup kalamata olive slices
- - 3 tbsp olive oil
- - 1 tbsp red wine vinegar
- - 1 tsp dried oregano
- - 4 oz feta cheese
- - Salt, to taste
- subheading: Tzatziki:
- - 8 oz full-fat Greek yogurt
- - ½ cucumber, minced
- - 2 cloves garlic, minced
- - zest of 1 lemon
- - 1 tbsp lemon juice
- - 2 tbsp minced fresh dill
- - salt and pepper, to taste
- Cooked rice or cauliflower rice
Steps
- - Cut the chicken into 1-inch (2 cm) cubes. Place in a sealable container with the remaining marinade ingredients. Toss to coat. Let the chicken marinate for at least 30 minutes.
- While the chicken is marinating make the salsa by dicing the cucumber, halving the tomatoes, and dicing the onion. Place into a medium bowl with the olives and toss with olive oil, vinegar, and oregano. Gently stir in the feta cheese. Taste for salt and add more if needed.
- For the Tzatziki combine the yogurt with the minced cucumber, minced garlic, lemon zest and juice, and dill in a medium bowl. Season with salt and pepper to your taste.
- Once the chicken has marinated heat a large skillet over medium high heat. Add the chicken along with the marinade in a single layer. Cook 4 minutes per side or until each side is golden and the chicken is cooked through. Remove from pan and set aside.
- To assemble divide the chicken and cauliflower rice between four containers. Layer in the salsa and top with Tzatziki. These bowls will keep for 4 to 5 days in the refrigerator.