Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice (for sauce)
- 1 small clove garlic, grated (for sauce)
Instructions
- In a large bowl, whisk together olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, oregano, salt, and pepper.
- Add the chicken pieces to the bowl and toss until well coated. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
- Heat a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
- While the chicken cooks, make the sauce by mixing Greek yogurt, dill, 1 tablespoon lemon juice, and the grated garlic in a small bowl.
- To assemble, place a portion of cooked rice into four bowls.
- Top the rice with the cooked chicken, tomatoes, cucumber, red onion, and olives.
- Sprinkle crumbled feta cheese over each bowl.
- Drizzle a generous amount of the yogurt sauce over the top and serve immediately.
- Cook Time: 30 minutes