Ingredients
For the Chicken:
-
2 boneless, skinless chicken breasts (or thighs)
-
2 tablespoons olive oil
-
2 tablespoons lemon juice
-
2 cloves garlic, minced
-
1 teaspoon dried oregano
-
1 teaspoon ground cumin
-
½ teaspoon smoked paprika
-
½ teaspoon salt
-
¼ teaspoon black pepper
For the Bowls:
-
2 cups cooked rice (white, brown, or cauliflower rice)
-
1 cup cherry tomatoes, halved
-
½ cucumber, diced
-
¼ red onion, thinly sliced
-
½ cup Kalamata olives, sliced
-
½ cup crumbled feta cheese
For the Tzatziki Sauce:
-
½ cup Greek yogurt
-
½ cucumber, grated and squeezed dry
-
1 tablespoon lemon juice
-
1 tablespoon olive oil
-
1 clove garlic, minced
-
1 teaspoon fresh dill (or ½ teaspoon dried)
-
Salt & pepper to taste
Instructions
-
Marinate the Chicken:
-
In a bowl, mix olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
-
Add chicken and marinate for at least 30 minutes (or overnight for best flavor).
-
-
Cook the Chicken:
-
Heat a skillet or grill over medium-high heat.
-
Cook chicken for 5-6 minutes per side until golden and fully cooked.
-
Let it rest for a few minutes, then slice.
-
-
Prepare the Tzatziki Sauce:
-
In a bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill.
-
Season with salt and pepper to taste.
-
-
Assemble the Bowls:
-
Divide rice into bowls.
-
Top with chicken, tomatoes, cucumber, red onion, olives, and feta.
-
Drizzle with tzatziki sauce.
-
-
Serve & Enjoy!
-
Garnish with fresh dill or parsley.
-
Serve with pita bread or lemon wedges on the side.
-