Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 lb boneless, skinless chicken breasts; 1/4 cup plus 2 Tablespoons olive oil (divided); 3 cloves garlic (minced); 1 juice lemon; 1 Tablespoon red wine vinegar; 1 Tablespoon dried oregano; kosher salt and freshly ground black pepper (to taste); 2 english cucumbers (peeled and sliced); 1/2 cup red onion (thinly sliced); 1 juice lemon; 2 Tablespoons extra-virgin olive oil; 1 Tablespoon red wine vinegar; 2 cloves garlic (pressed); 1/2 teaspoon dried oregano; 1 cup greek yogurt; 1 english cucumber (finely diced); 2 cloves garlic (pressed); 1 Tablespoon fresh dill (chopped); 1 teaspoon lemon zest (grated); 1 Tablespoon lemon juice (freshly squeezed); 1 teaspoon fresh mint (optional) (chopped); kosher salt and freshly ground black pepper (to taste); 2 Tablespoons extra-virgin olive oil; 1 1/2 lbs cherry tomatoes (halfed)

Greek Chicken Bowls

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Chicken, Main Course

Servings 4 people

Ingredients

Chicken and Rice

1 lb boneless, skinless chicken breasts
1/4 cup plus 2 Tablespoons olive oil divided
3 cloves garlic minced
1 juice lemon
1 Tablespoon red wine vinegar
1 Tablespoon dried oregano
kosher salt and freshly ground black pepper to taste

Cucumber Salad

2 english cucumbers peeled and sliced
1/2 cup red onion thinly sliced
1 juice lemon
2 Tablespoons extra-virgin olive oil
1 Tablespoon red wine vinegar
2 cloves garlic pressed
1/2 teaspoon dried oregano

Tzatziki Sauce

1 cup greek yogurt
1 english cucumber finely diced
2 cloves garlic pressed
1 Tablespoon fresh dill chopped
1 teaspoon lemon zest grated
1 Tablespoon lemon juice freshly squeezed
1 teaspoon fresh mint (optional) chopped
kosher salt and freshly ground black pepper to taste
2 Tablespoons extra-virgin olive oil
1 1/2 lbs cherry tomatoes halfed

Instructions

chicken and Rice

FOR THE CHICKEN: In a gallon-sized ziplock bag, combine the chicken, 1/4 cup of the olive oil, the garlic, lemon juice, vinegar, and oregano; season with salt and pepper. Marinate the chicken in refrigerator for at least 20 minutes or up to 1 hour, turning the bag occasionally. Drain the chicken and discard the marinade.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until cooked through, 3 to 4 minutes per side. Let cool before dicing into bite-size pieces.
Cook the rice in a large saucepan with 2 cups water according to the package instructions.
Divide the rice and chicken into meal prep containers. Will keep covered in the refrigerator up to 3 days.

Cucumber Salad

Combine the cucumbers, onion, lemon juice, olive oil, vinegar, garlic, and oregano in a small bowl. Cover and refrigerate for up to 3 days.

Tzatziki Sauce

Combine the yogurt, cucumber, garlic, dill, lemon zest and juice, and mint (if using) in a small bowl. Season with the salt and pepper to taste and drizzle with the olive oil. cover and refrigerate for at least 10 minutes, allowing the flavors to meld. Can be refrigerated 3-4 days.

To Serve

If making ahead, reheat the rice and chicken in the microwave in 30-second intervals, until heated through. Top with cucumber salad, tomatoes and fresh tzatziki sauce.