From the recipe box
Greek Chicken Bowls
Shopping list
Ingredients
0 of 23 gathered
Step by step
Method
4 steps
- 1
Whisk 3 tablespoons olive oil, the juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Coat 1½ pounds boneless chicken thighs and rest 15 minutes while the pan heats.
- 2
Heat a large skillet or grill pan over medium-high. Cook the chicken 5–7 minutes per side, turning when it releases easily, until browned and the thickest piece reaches 165°F. Rest 5 minutes, then slice across the grain.
- 3
Warm 3 cups cooked rice and divide it among 4 bowls. Add the sliced chicken, 1 cup halved cherry tomatoes, 1 diced cucumber, ½ cup sliced red onion, and ½ cup crumbled feta.
- 4
Spoon ¾ cup tzatziki over the bowls and scatter with parsley or dill. Serve with lemon wedges; the chicken should be juicy and the vegetables still crisp.