Ingredients:

  • 5 lbs Boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
  • 1/4 cup Extra virgin olive oil
  • Juice of 1 large lemon
  • 2 cloves garlic, minced finely
  • 1 Tbsp dried Greek oregano
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp water or chicken broth
  • 2 cups Cooked rice or quinoa
  • 1 cup Cherry or grape tomatoes, halved
  • 1 large English cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled Feta cheese
  • Fresh parsley, chopped, for garnish
  • 1 cup Plain Greek yogurt
  • 1/2 medium cucumber, grated and squeezed very dry
  • 1 clove garlic, grated (for Tzatziki)
  • 1 Tbsp fresh dill, finely chopped
  • 1 Tbsp fresh lemon juice (for Tzatziki)
  • Pinch of salt and pepper (for Tzatziki)

Instructions:

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, paprika, salt, and pepper. Add the cut chicken pieces, toss well to coat, cover, and refrigerate for at least 30 minutes.
  2. Prepare the Tzatziki: Grate the cucumber, place it in a sieve or between layers of paper towel, and press out as much liquid as possible. Mix the squeezed cucumber with Greek yogurt, grated garlic, dill, lemon juice, salt, and pepper. Chill until serving.
  3. Cook the Base: Cook rice or quinoa according to package directions. Keep warm.
  4. Sear the Chicken: Heat a large skillet over medium-high heat. Working in batches, cook the marinated chicken for 4–6 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C).
  5. Finish Chicken: Deglaze the pan with 1 Tbsp water/broth, scraping up any fond. Return chicken briefly to coat in the juices.
  6. Assemble the Bowls: Divide the warm rice/quinoa among four bowls. Artfully arrange the seared chicken alongside the rice.
  7. Garnish and Serve: Top each bowl generously with tomatoes, diced cucumber, red onion, olives, and Feta cheese. Finish with a dollop of chilled Tzatziki and a scattering of fresh parsley.