Greek Chicken Bowls

-2 boneless skinless chicken breasts

-3 TBS olive oil

-zest of 1 lemon

-3 TBS lemon juice

-4-5 cloves of minced garlic 

-1 tsp dried oregano

-salt/pepper/red pepper flakes to taste

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Combine all ingredients and marinate the chicken for about 2 hours. Don’t marinate it for more than 3 hours or the lemon will break down the protein. Your chicken will be tough. Grill or roast in your oven at 350 until the chicken reaches 165 degrees. 

I use a meat thermometer for all my protein. For years I cooked meat/chicken following a certain cooking time on a recipe and it was usually overcooked. When your meat or chicken is cooked properly it tastes so much better. It’s a small investment that makes a big difference in the quality of your meal.

To make the bowls, use the following ingredients in the amount you like and to your taste. When I prepared this we were watching our carbs. We skipped the rice and made it a salad instead of a bowl. We opted for pita bread on the side. 

-cooked and cooled rice

-salad greens of your choice

-grape tomatoes

-chopped cucumbers

-pitted kalamata olives 

-sliced red onion

-feta cheese

-pepperoncini peppers

-tzatziki sauce 

Easy Tzatziki Sauce

-1  cup whole Greek yogurt

-1 English cucumber, seeded, finely grated, and squeezed of water

-2-3 cloves minced garlic

-1 tsp lemon zest plus 1 TBS fresh lemon juice

-¾ TBS chopped fresh dill 

-salt and pepper to taste

Mix together and chill. Put the sauce in your bowl/salad. The tzatziki sauce is also delicious as a dip with pita chips or veggies.

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When I’m with my friends I like to ask if they’ve cooked something interesting for dinner lately. My friend Amanda shared this recipe. I did alter the ingredients a bit. It was delicious! After cooking heavy winter meals this dish was not only simple to make but colorful and healthy. Hope you enjoy it and thank you to my friend for the contribution to my dinner recipe rotation!