Ingredients
For the Marinade:
- 2 tablespoons olive oil
- 3 tablespoons Greek yogurt
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 1/4 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tzatziki:
- 1 1/2 cups plain Greek yogurt
- 1 cup diced cucumber
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 2 1/2 teaspoons chopped fresh dill
For the Rest of the Bowl:
- 1 pound boneless skinless chicken breasts diced into chunks
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup Kalamata olives pitted
- 2 cups cooked brown rice
- 1/4 cup feta cheese crumbled
Instructions
- Combine the marinade ingredients: olive oil, Greek yogurt, lemon juice, minced garlic, oregano, cumin, salt, and black pepper in a bowl. Add chicken and coat evenly. Allow to marinate for 15 minutes.
- Heat a skillet coated with olive oil over medium heat; cook the chicken until golden and cooked through, about 7-10 minutes, stirring occasionally during cooking.
- Make the tzatziki by mixing Greek yogurt with diced cucumber, 1 1/2 tablespoons lemon juice, 1 teaspoon garlic, and dill. Chill until ready to serve.
- Combine cherry tomatoes, red onion, and olives.
- Divide the brown rice among bowls. Top with sliced chicken, salad mixture, tzatziki, and crumbled feta.