Ingredients
Scale
- For the Greek Chicken:
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Juice of 1 lemon
- Salt and pepper to taste
- For the Tzatziki Sauce:
- 1 cup non-fat plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, finely minced
- 1 tablespoon lemon juice
- For the Bowl Assembly:
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Start by whisking together the olive oil, minced garlic, oregano, paprika, lemon juice, salt, and pepper in a medium bowl. Add the cubed chicken and toss thoroughly to coat every piece. Let the chicken marinate for at least 15 minutes to allow the flavors to penetrate the meat. While the chicken marinates, grate half an English cucumber. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine the squeezed cucumber with Greek yogurt, dill, garlic, and lemon juice to create the tzatziki sauce. Set this aside in the fridge.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the marinated chicken pieces in a single layer. Do not crowd the pan; cook in batches if necessary. Sear the chicken for 5 to 7 minutes, turning occasionally, until the edges are golden brown and the internal temperature reaches 165°F (74°C). While the chicken cooks, prepare your base of quinoa or rice and chop your fresh vegetables for the salad portion of the bowl.
- Now, assemble your high-protein bowls. Divide the cooked quinoa or rice evenly among four bowls. Top each bowl with a generous portion of the cooked Greek chicken. Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives around the chicken. Sprinkle with crumbled feta cheese and a handful of fresh parsley. Finish each bowl with a large dollop of the chilled tzatziki sauce and an extra wedge of lemon on the side.
- Cook Time: 35 minutes