Mediterranean Chicken Bowl
Equipment
- Large skillet
- Small mixing bowl
- Measuring cups and spoons
Ingredients
- 2 lbs chicken thighs boneless, skinless
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 2 cups cooked rice or quinoa for serving
For the Tzatziki:
- 1 cup Greek yogurt plain
- 2 cloves garlic minced
- 2 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Pat chicken thighs dry with paper towels. In a small bowl, combine oregano, garlic powder, paprika, salt, and pepper. Season chicken evenly on both sides with the spice mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6-7 minutes until golden brown. Flip and cook another 6-8 minutes until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then slice.
- While chicken cooks, make tzatziki by combining Greek yogurt, minced garlic, dill, lemon juice, and salt in a small bowl. Mix well and set aside.
- Prepare vegetables by halving cherry tomatoes, dicing cucumber, and halving olives if needed.
- To assemble bowls, divide cooked rice or quinoa among 4 bowls. Top each with sliced chicken, tomatoes, cucumber, olives, and crumbled feta.
- Drizzle tzatziki over each bowl and serve immediately. Store any leftover components separately in the refrigerator.
Notes
Storage tip: Cooked chicken keeps in fridge for up to 4 days. Reheat gently in a skillet with a splash of broth. Tzatziki can be made 2-3 days ahead and improves in flavor as it sits.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 38gFat: 22gSodium: 680mgFiber: 3gSugar: 6g