Greek Chicken Bowls Recipe

Ingredients

• 1 lb chicken breast (2 boneless, skinless breasts, sliced lengthwise into 4 cutlets)
• 2 Tbsp extra virgin olive oil
• 1 ½ tsp dried oregano leaves
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ tsp garlic powder
• 2 cups cherry tomatoes (halved, or chopped heirloom tomatoes)
• ½ English cucumber (or 2 garden cucumbers, sliced)
• 1 bell pepper (chopped)
• 1 avocado (chopped)
• ¼ cup red onion (thinly sliced)
• ½ cup Kalamata olives (pitted and sliced)
• 6 oz feta cheese ((about 1 cup diced))
• 1 Tbsp extra virgin olive oil (or added to taste, divided)
• 1 lemon (cut into wedges to serve)
• salt and freshly cracked black pepper (added to taste)
• 1 cup tzatziki sauce (or more to taste, divided)
• 4 pieces pita bread (cut into wedges, divided (See gluten-free variations*))

Steps

1. 1

   Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings.

2. 2

   Marinate the Chicken - In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and toss until the chicken is evenly coated with the seasonings.

3. 3

   Cook the Greek Chicken - Preheat the grill or skillet to medium heat. Grill or sauté the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer at the thickest part of the chicken. Transfer to a cutting board and let it rest for 10 to 15 minutes before slicing into bite-sized pieces.

4. 4

   Assemble the Bowls - Divide the salad ingredients into 4 large shallow bowls: chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta cheese.

5. 5

   To Serve - Drizzle the vegetables with olive oil, squeeze a lemon wedge over your bowls, and sprinkle with salt and pepper. Top with tzatziki sauce, toss gently to combine and serve with pita bread wedges.