Ingredients:

  • 5 lbs (680g) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/4 cup (60ml) Fresh lemon juice
  • 1/4 cup (60ml) Olive oil
  • 2 cloves Garlic, minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 cups (400g) Dry Long-grain white rice or Quinoa (Cooked)
  • 1 large Cucumber, diced
  • 1 cup Cherry or grape tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz (115g) Feta cheese, crumbled
  • 1 cup (240g) Plain Greek yogurt
  • 1/2 small Cucumber, grated and squeezed dry
  • 1 tablespoon Fresh lemon juice (for Tzatziki)
  • 1 clove Garlic, grated (for Tzatziki)
  • Pinch of salt and pepper (for Tzatziki)

Instructions:

  1. Marinate the Chicken: In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Add the cubed chicken, tossing well to coat. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Base: Cook the rice or quinoa according to package directions. Set aside.
  3. Make the Tzatziki: Grate the cucumber for the Tzatziki, then squeeze out as much moisture as possible using a clean towel. Mix the squeezed cucumber with Greek yogurt, lemon juice, minced garlic, salt, and pepper. Chill.
  4. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 5–7 minutes, turning occasionally, until beautifully golden brown and cooked through (internal temperature 165°F / 74°C).
  5. Assemble the Bowls: Divide the cooked rice/quinoa among four bowls. Top each base evenly with the cooked lemon-herb chicken.
  6. Add the Freshness: Arrange the diced cucumber, tomatoes, sliced red onion, and olives artfully around the chicken.
  7. Garnish and Serve: Finish each bowl with a generous dollop of Tzatziki and a sprinkle of crumbled feta cheese.