Ingredients
Scale
- 1.5 lbs Chicken breast, cut into 1-inch cubes
- 1 cup Greek yogurt (plain, non-fat)
- 3 tablespoons Lemon juice, freshly squeezed
- 4 cloves Garlic, minced
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Dried oregano
- 1 teaspoon Salt and 1/2 teaspoon Black pepper
- 2 cups Cooked quinoa or brown rice
- 1 English cucumber, diced
- 1 pint Cherry tomatoes, halved
- 1/2 Red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup Crumbled feta cheese
- Fresh dill for garnish
Instructions
- In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, dried oregano, salt, and pepper. Add the cubed chicken breast to the bowl and toss until every piece is thoroughly coated. For the best flavor, let the chicken marinate in the refrigerator for at least 15 minutes, though 30 minutes is ideal to tenderize the meat.
- While the chicken marinates, prepare your fresh toppings. Combine the diced cucumber, halved cherry tomatoes, and sliced red onion in a small bowl. Toss them with a pinch of salt and a squeeze of lemon juice to enhance their natural sweetness. Cook your base of quinoa or rice according to package instructions if you haven’t done so already.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the pan in a single layer. Cook for 5 to 7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden-brown crust. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken sears rather than steams.
- Divide the cooked quinoa or rice among four bowls. Top each bowl with a generous portion of the cooked Greek chicken. Add the cucumber-tomato-onion mixture, a few kalamata olives, and a sprinkle of crumbled feta cheese. Garnish with fresh dill and serve with an extra dollop of Greek yogurt or tzatziki sauce on the side.
- Cook Time: 35 minutes