Description
A vibrant dish featuring tender, lemon-kissed chicken atop fragrant grains and crisp vegetables, balanced with savory herbs and creamy feta.
Ingredients
Scale
- 2 cups cooked long-grain rice or quinoa (warm, fluffed)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup mixed greens or baby spinach
- 1 lb boneless, skinless chicken thighs or breasts
- 3 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup Greek yogurt
- 1 tbsp extra-virgin olive oil
- 1 tsp lemon juice
- 1 small garlic clove, grated
- 1/2 cup crumbled feta
- 1/4 cup kalamata olives, pitted and halved
- 2 tbsp fresh parsley or dill, finely chopped
- 1 tbsp extra-virgin olive oil (for finishing)
Instructions
- Marinate the chicken: In a bowl combine olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper. Toss the chicken to coat. Let sit for 20–30 minutes (or refrigerate up to 2 hours).
- Prepare the sauce: Whisk Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth and slightly glossy.
- Cook the chicken: Heat a heavy skillet over medium-high heat until shimmering. Add a drizzle of oil, then sear the chicken for 4–6 minutes per side until golden and juices run clear.
- Rest and slice: Transfer chicken to a cutting board and rest for 5 minutes. Slice against the grain into thick ribbons.
- Assemble bowls: Divide warm rice or quinoa among bowls. Layer mixed greens, tomatoes, cucumber, and sliced chicken. Spoon the yogurt sauce over it and sprinkle with feta, olives, and herbs.
- Final touch: Drizzle with olive oil and crack fresh black pepper on top. Serve immediately.
Notes
For a vegetarian version, replace chicken with grilled halloumi or roasted chickpeas. To store, keep components in separate airtight containers for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg