Greek Chicken Bowls with Tzatziki Sauce
Description
Make a super healthy lunch or dinner with these quick to make bowls. They are especially good for those hot summer days!
Ingredients
Greek Chicken:
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
3 T. olive oil
2 T. lemon juice
1 T. red wine vinegar
1 T. Greek seasoning
1/4 t. sea salt
Tzatziki Sauce:
8 oz. full fat, plain Greek yogurt
1/2 medium Persian cucumber, grated
2 cloves garlic, grated
zest of 1 medium lemon
1 T. freshly squeezed lemon juice
2 T. fresh dill, minced
sea salt, to taste
black pepper, to taste
Red Wine Vinegar Dressing:
3 T. olive oil
1 T. red wine vinegar
1 t. fresh oregano, minced
sea salt, to taste
Salad Toppings:
1 large Persian cucumber, sliced
1 c. cherry or grape tomatoes, halved
1/2 c. red onion, thinly sliced
1/3 c. Kalamata olives, pitted
Directions
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Marinate the Chicken:
In a sealable container, combine cubed chicken, olive oil, lemon juice, red wine vinegar, Greek seasoning, and sea salt. Marinate in the refrigerator for at least 30 minutes or overnight.
Prepare the Tzatziki:
Mix Greek yogurt, grated cucumber, grated garlic, lemon zest, lemon juice, minced dill, salt, and black pepper in a medium bowl. Refrigerate until ready to use.
Cook the Chicken:
Heat a large cast-iron skillet over medium-high heat. Add marinated chicken; cook 3-4 minutes per side, until browned and internal temperature reaches 165 degrees F.
Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, minced oregano, and sea salt.
Assembly:
Evenly divide the cooked chicken between four bowls; evenly top with diced cucumber, halved tomatoes, red onion, and olives.
Drizzle on the dressing. Serve topped with a dollop of tzatziki.
4 servings.