Greek Chicken Bowl

Ingredients

• •700 g boneless skinless chicken thighs
• •3 tbsp olive oil
• •2 lemon, zested and juiced
• •4 cloves garlic, minced
• •2 tsp dried oregano
• •1 tsp dried thyme
• •to taste salt and black pepper
• •1.5 cups long-grain white rice
• •3 cups chicken broth
• •1 English cucumber, diced
• •1.5 cups cherry tomatoes, halved
• •0.5 red onion, thinly sliced
• •0.5 cup kalamata olives, pitted
• •0.75 cup crumbled feta cheese
• •1 cup store-bought tzatziki
• •0.25 cup fresh parsley, chopped
• •4 pieces pita bread, warmed (optional)

Directions

1. 1Whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper; toss with chicken and marinate at least 10 minutes (or up to 24 hours refrigerated).
2. 2Cook rice in chicken broth according to package directions; season with a squeeze of lemon juice, salt, and a drizzle of olive oil.
3. 3Heat a skillet or grill pan over medium-high heat; cook chicken 5–6 minutes per side until golden and cooked through; rest 3 minutes then slice.
4. 4Combine cucumber, cherry tomatoes, red onion, and olives in a bowl; drizzle with olive oil, lemon juice, salt, and pepper.
5. 5Divide rice among 4 bowls; top with sliced chicken, Greek salad, crumbled feta, a generous spoonful of tzatziki, and fresh parsley.

💡 Store-bought tzatziki from the deli section works beautifully here. To make your own quickly, stir together 1 cup plain Greek yogurt, half a grated cucumber (squeezed dry), 1 minced garlic clove, lemon juice, dill, salt, and olive oil.

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