Greek Chicken Bowl
Put on a little panigiri party with this scrumptious Greek Chicken Bowl.
Ingredients
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- 1 tablespoon honey
- 1 1/4 teaspoons garlic powder
- 1 1/2 teaspoons Greek oregano
- Kosher salt to taste
- Black pepper to taste
- A pinch of red pepper flakes
- 4 small chicken breasts
- 2 cups cooked rice
- 1 1/2 cups halved grape tomatoes
- 2 cups chopped cucumber
- 4 cups shredded romaine lettuce
- 1 small red onion sliced
- 3/4 cup crumbled feta cheese
For The Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber squeezed to remove excess water
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 2 1/2 teaspoons chopped fresh dill
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, salt, black pepper, and red pepper flakes.
- Pound the chicken breasts to an even thickness. Place the chicken in a Ziploc bag and pour in the marinade. Refrigerate for at least 30 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 7 minutes per side until the internal temperature reaches 165°F.
- Transfer chicken to a plate and let it rest for 5 minutes before slicing.
- In each serving bowl, layer rice, grape tomatoes, chopped cucumber, shredded romaine, and sliced red onion.
- To make the tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper.
- Top the bowls with sliced chicken and a drizzle of homemade tzatziki sauce. Garnish with crumbled feta cheese.
Nutrition
Calories: 664kcalCarbohydrates: 39gProtein: 61gFat: 28gSaturated Fat: 7gSodium: 612mgFiber: 3g
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