Greek Chicken Bowls

Yields: 4 servings

Total Time: 45 minutes

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

Marinade

• ½ cup olive oil

• Juice of 1 lemon

• 1 tablespoon dried oregano (or 2 tablespoons fresh)

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1 teaspoon Dijon mustard (optional)

• 1 teaspoon champagne vinegar (optional)

Cucumber Salad

• ½ large cucumber, sliced and chopped

• ½ cup cherry tomatoes, sliced

• ¼ cup red onion, chopped

• 1 tablespoon olive oil

• Large pinch of salt and pepper

• Juice of ½ lemon

Feta Sauce

• ½ cup crumbled feta cheese

• 1 tablespoon olive oil

• Juice of ½ lemon

• ¼ cup Greek yogurt

• 2 tablespoons water

• Large pinch of black pepper

For Serving

• 2 cups cooked riced cauliflower

Instructions

1. Marinate the Chicken

In a bowl, whisk together all marinade ingredients. Place the chicken in a resealable plastic bag or airtight container and pour in the marinade. Seal and refrigerate for at least 30 minutes or up to overnight for best flavor.

2. Prepare the Cucumber Salad

In a medium bowl, toss together the cucumber, cherry tomatoes, red onion, olive oil, salt, pepper, and lemon juice. Set aside.

3. Make the Feta Sauce

In a small bowl, mash the crumbled feta with a fork. Stir in olive oil, lemon juice, Greek yogurt, and water until smooth. Add black pepper and mix well. Set aside.

4. Cook the Chicken

Heat a large skillet over medium-high heat. Add the marinated chicken (discard excess marinade) and cook, stirring occasionally, until the chicken is seared and cooked through, about 5-7 minutes.

5. Assemble the Bowls

Divide the cooked riced cauliflower among four bowls. Spoon the chicken over the top, add the cucumber salad, and drizzle with the feta sauce. Serve immediately.

Enjoy your Greek Chicken Bowls!