Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups cooked long-grain white rice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped
  • 1 cup plain Greek yogurt
  • 0.5 English cucumber, grated and squeezed dry
  • 1 cup cherry tomatoes, halved
  • 1 cup red onion, sliced
  • 0.5 cup Kalamata olives, pitted
  • 0.5 cup feta cheese, crumbled

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper to create an emulsified marinade.
  2. Toss the chicken pieces in the marinade until fully coated. Let sit at room temperature for 15 minutes until the flavors penetrate the meat.
  3. Heat a large cast iron or non-stick skillet over medium-high heat. Add the chicken in a single layer and sear until a golden-brown crust forms and the internal temperature reaches 165°F (74°C), approximately 5-7 minutes, turning occasionally.
  4. In a separate bowl, fold the lemon zest and fresh parsley into the warm cooked rice.
  5. Combine Greek yogurt with the grated, squeezed cucumber to create the tzatziki sauce.
  6. Assemble the bowls by layering lemon rice, then the seared chicken, followed by cherry tomatoes, red onion, Kalamata olives, and a dollop of tzatziki. Top with crumbled feta cheese.