Greek Chicken Bowls
Greek Chicken Bowl features a base of grains and greens with tender marinated chicken, tangy pickled onions, salty feta, crunchy veggies & a lemon dill yogurt sauce that ties it all together.
Ingredients
For the Chicken Marinade:
- 1.5 pounds chicken breast, trimmed & cubed
- 1 lemon
- 3 cloves garlic minced
- 2 tbsp dried oregano
- 1 tsp dried dill
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup avocado or olive oil
For the Pickled Onions:
- 1/2 red onion sliced thinly
- 1/2 tsp salt
- 2 tbsp red wine vinegar
- Enough oil to submerge the onions
For the Lemon Dill Yogurt:
- 1 cup plain Greek yogurt
- 1/2 lemon
- 1 tbsp dried dill
- Salt & pepper, to taste
Other Bowl Ingredients:
- 1 cup rice
- Greens (spinach, arugula, romaine, kale)
- 1 pint baby tomatoes, cut into fourths
- 1 large cucumber diced
- 1 container Feta cheese
Instructions
- Combine all ingredients for the chicken marinade in a large bowl and whisk to combine. Add the chicken to the bowl and stir to coat. Set aside in fridge for 20 minutes-2 hours.
- Combine all ingredients for the pickled red onions in a small bowl. Stir to combine. Set aside for at least 20 minutes (but longer is better!). You can store the pickled onions on the counter for 3 days to use throughout the week.
- Cook the rice (or grain of choice) according to package instructions.
- Prep the other ingredients by chopping the tomatoes and cucumber. Set aside.
- Stir together all ingredients for the Lemon Dill Yogurt, set aside in fridge for at least 20 minutes for the flavors to combine.
- Heat a large cast-iron pan or non-stick skillet over medium heat for 5 minutes. Add 2 tbsp of avocado oil and continue to heat for another minute.
- Using tongs, add the marinated chicken to the pan, cooking & rotating with tongs until cooked through and has a crust, about 8-10 minutes.
- Assemble the bowl by layering the greens, the grain, the cooked chicken, the veggies and pickled onions and top with the Lemon Dill Sauce and crumbled feta.