Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 30 min
Cook time: 9 min
Total time: 59 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 lb Chicken Breast (2 lbs chicken breasts (boneless and skinless, cubed)); ¼ cup Olive Oil (1/4 cup olive oil + 2 tbsp olive oil); 0.83 cup Greek Yogurt (1/3 cup Greek yogurt + ½ cup Greek yogurt); 1 ½ tsp Lemon Juice (1 lemon juice (freshly squeezed) + 1/2 lemon juice (freshly squeezed ) + 1 tsp lemon juice); 2 tbsp Red Wine Vinegar (1 tbsp red wine vinegar + 1 tbsp red wine vinegar); 8 cloves Garlic (8 cloves garlic (minced) + 2 garlic cloves (minced)); 1 tbsp Dried Oregano (1 tbsp dried oregano + 1/2 tsp dried oregano); 0 pieces Table Salt (salt and black pepper (to taste) + salt and black pepper (to taste)); 2 ½ pieces English Cucumber (2 English cucumbers (cubed) + ½ English cucumber (diced)); 1 lb Cherry Tomato (1 lb cherry tomatoes (halved)); 1 piece Red Onion (1 red onion (sliced)); 2 cloves Cloves (2 cloves (minced)); 1 tbsp Dill (1 tbsp fresh dill (chopped)); 1 tsp Mint (1 tsp fresh mint (chopped)); 2 cup Basmati Rice (2 cups basmati rice (cooked))

Greek Chicken Bowls - Lunch (Mediterranean)

59 minMediterranean

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Breast2 lb · 2 lbs chicken breasts (boneless and skinless, cubed)
Olive Oil¼ cup · 1/4 cup olive oil + 2 tbsp olive oil
Greek Yogurt0.83 cup · 1/3 cup Greek yogurt + ½ cup Greek yogurt
Lemon Juice1 ½ tsp · 1 lemon juice (freshly squeezed) + 1/2 lemon juice (freshly squeezed ) + 1 tsp lemon juice
Red Wine Vinegar2 tbsp · 1 tbsp red wine vinegar + 1 tbsp red wine vinegar
Garlic8 cloves · 8 cloves garlic (minced) + 2 garlic cloves (minced)
Dried Oregano1 tbsp · 1 tbsp dried oregano + 1/2 tsp dried oregano
Table Salt0 pieces · salt and black pepper (to taste) + salt and black pepper (to taste)
English Cucumber2 ½ pieces · 2 English cucumbers (cubed) + ½ English cucumber (diced)
Cherry Tomato1 lb · 1 lb cherry tomatoes (halved)
Red Onion1 piece · 1 red onion (sliced)
Cloves2 cloves · 2 cloves (minced)
Dill1 tbsp · 1 tbsp fresh dill (chopped)
Mint1 tsp · 1 tsp fresh mint (chopped)
Basmati Rice2 cup · 2 cups basmati rice (cooked)

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Steps

1In a larger bowl, add in cubed chicken breasts and cover with olive oil, Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper. Combine all ingredients together to cover the chicken thoroughly. Marinate in the fridge for at least 20 minutes up to 12 hours before cooking.
2While the chicken is being marinated, combine all of the salad ingredients in a large bowl. Give it a good mix.
3In a separate bowl, make tzatziki sauce by simply combining all of the ingredients.
4Drain the chicken from the marinade.
5Heat up a skillet and add some olive oil. Add in the chicken cubes and cook for 7-9 minutes. Make sure you're removing excess liquid while you're cooking the chicken. There is going to be quite a bit of it. Then, remove from heat.
6Divide the cooked rice into 4 containers. Add in the salad, chicken and cover with tzatziki sauce.