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Greek Chicken Bowls
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Ingredients
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Step by step
Method
4 steps
- 1
Combine 1½ pounds boneless chicken breasts, ¼ cup plain Greek yogurt, 2 tablespoons olive oil, the juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon oregano, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Rest 20 minutes.
- 2
Heat the oven to 425°F. Arrange the chicken on a lined sheet pan with 1 sliced bell pepper and 1 sliced red onion. Roast 18–24 minutes, turning the vegetables once, until the chicken is 165°F and the edges are browned. Rest chicken 5 minutes, then slice.
- 3
Warm 4 pitas or 3 cups cooked couscous. Divide them among bowls with the roasted vegetables, chicken, 1 cup chopped cucumber, and ½ cup olives.
- 4
Top with ¾ cup hummus and a squeeze of lemon. Serve while the chicken is warm and the cucumber is cool and crunchy.