Sort ingredients
howzy
QR Code
Listen
Pdf
Place 2 lb boneless chicken thighs in a bowl and mix with 2 tbsp Greek yogurt, 1 tbsp olive oil, juice and zest of 1 lemon, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp sweet paprika, 1 tsp garlic powder, salt and pepper
Marinate chicken for at least 2 hours, preferably overnight
Heat a pan over medium heat and drizzle with ½ tbsp olive oil
Cook chicken for 4-5 minutes per side with the lid on
Flip and cook for 1 minute on each side until cooked through
Finely dice 2 Persian cucumbers, 1 bell pepper, and ½ small red onion
Add ½ cup sliced cherry tomatoes, 2 tbsp diced black olives, and 1 oz crumbled feta to the diced vegetables
Drizzle Greek salad with olive oil, red wine vinegar or lemon juice, oregano, salt, pepper, and chopped flat-leaf parsley
Grate 1 cucumber and squeeze out excess liquid
Mix grated cucumber with 1 cup Greek yogurt, 1 tbsp olive oil, juice of ½ lemon, 1 grated garlic clove, 2 tbsp fresh dill, salt and pepper until creamy
Cook or prep your rice base (Kaizen low-carb rice, regular rice, brown rice, or quinoa)
Assemble bowl: rice on bottom, 4-5 oz chicken, a big scoop of Greek salad, and a generous dollop of tzatziki sauce
Sprinkle extra parsley or dill to finish