Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup Extra Virgin Olive Oil (for marinade)
  • 3 Tablespoons Fresh Lemon Juice (for marinade)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Greek Yogurt (full-fat recommended)
  • 1 medium Cucumber (peeled, seeded, and finely grated)
  • 2 Tablespoons Fresh Dill (finely chopped)
  • 1 Tablespoon Fresh Mint (finely chopped)
  • 2 cloves Garlic (minced)
  • 1 Tablespoon Lemon Juice (for Tzatziki)
  • 1 cup dry Quinoa or Brown Rice
  • 1 pint Cherry or Grape Tomatoes (halved)
  • 1/2 small Red Onion (very thinly sliced)
  • 4 oz Feta Cheese (crumbled)
  • Fresh Parsley (for garnish)
  • Extra Virgin Olive Oil (for drizzling)

Instructions:

  1. Grate the cucumber, place it in a sieve lined with a paper towel, and gently press to remove excess moisture. Set aside.
  2. In the large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper for the marinade. Add the chicken pieces, toss until fully coated, cover, and refrigerate for at least 1 hour (up to 4 hours is recommended).
  3. Make the Tzatziki: In a separate bowl, combine the drained cucumber, Greek yogurt, minced garlic, dill, mint (if using), lemon juice, salt, and pepper. Mix thoroughly. Cover and chill until ready to serve.
  4. Prepare the base by cooking the quinoa or rice according to package instructions. Keep warm.
  5. Cook the Chicken: Heat your skillet or grill pan over medium-high heat. Cook the marinated chicken in batches until beautifully golden brown and cooked through (internal temperature 165°F/74°C). Do not overcrowd the pan.
  6. Let the cooked chicken rest for 5 minutes, then slice or chop into bite-sized pieces if necessary.
  7. Assemble the Bowls: Divide the cooked grain base among four bowls. Layer generously with the cooked chicken.
  8. Garnish: Top each bowl with halved tomatoes, thin red onion slices, a generous dollop of the chilled Tzatziki sauce, and a sprinkle of crumbled feta and fresh parsley. Finish with a final drizzle of quality olive oil.