Ingredients
- Chicken breasts: 1.5 pounds, boneless, skinless
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons, freshly squeezed
- Dried oregano: 2 teaspoons
- Garlic: 2 cloves, minced
- Greek yogurt: 1 cup
- Cucumber: 1/2, diced
- Cherry tomatoes: 1 cup, halved
Instructions
- Step 1: Marinate the chicken. In a bowl, combine olive oil, lemon juice, oregano, and minced garlic. Add the chicken breasts, ensuring they are well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Cook the chicken. Preheat your grill or a skillet over medium-high heat. Cook the chicken for about 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing or shredding.
- Step 3: Prepare the Greek yogurt sauce. In a small bowl, combine Greek yogurt and a pinch of salt. Stir well and set aside.
- Step 4: Assemble the bowls. Divide cooked rice (or your preferred grain) evenly among bowls. Top with sliced or shredded chicken, diced cucumber, and halved cherry tomatoes.
- Step 5: Drizzle with Greek yogurt sauce. Finish the bowls by drizzling generously with the prepared Greek yogurt sauce. Serve immediately.
Notes
- Store leftover components separately in airtight containers for up to 3 days to prevent the grain from becoming soggy.
- Reheat sliced chicken gently in a skillet or microwave, adding a splash of water or broth to retain moisture.
- For an extra burst of freshness, sprinkle chopped fresh dill or mint over the assembled bowls just before serving.
- Marinating the chicken overnight (instead of just for 30 minutes) amplifies the Greek flavors, making each bite even more delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American