Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice + zest
- 3 garlic cloves, minced
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups cooked rice, quinoa, or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup crumbled feta
- Fresh parsley or mint for garnish
2. Yogurt Sauce:
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Marinate chicken in olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper for at least 15 minutes.
- Cook chicken on a skillet or grill for 5–6 minutes per side until golden and cooked through. Rest before slicing.
- Prepare grains and season lightly with olive oil and lemon juice.
- Chop fresh vegetables and set aside.
- Mix yogurt, olive oil, lemon juice, garlic, salt, and pepper to make the sauce.
- Assemble bowls with grains at the bottom, chicken on one side, vegetables arranged around, and a drizzle of sauce. Top with feta and herbs.
Notes
- Marinate chicken overnight for maximum flavor.
- Add roasted vegetables for a heartier bowl.
- Use tahini sauce instead of yogurt for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet/Grill
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 6g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 105mg