Greek Chicken Bowls with Tzatziki

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoons dried oregano
• 1/2 teaspoons salt
• 1/4 teaspoons black pepper
• 1 cups long-grain white rice
• 2 cups chicken broth
• 1 tablespoons lemon juice
• 1 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cups crumbled feta cheese
• 1/4 cups kalamata olives, pitted
• 1 cups tzatziki sauce
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

2. 2

   Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight.

3. 3

   Combine the rice and chicken broth in a saucepan and bring to a boil over high heat.

4. 4

   Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.

   18:00 · Simmer rice
5. 5

   Remove the rice from heat and stir in the lemon juice. Fluff with a fork and set aside, covered.

6. 6

   Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and shake off excess.

7. 7

   Grill the chicken thighs until well charred and cooked through, 6 to 7 minutes per side.

   6:00 · Grill chicken, first side
8. 8

   Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into strips.

   5:00 · Rest chicken
9. 9

   Divide the lemony rice among four bowls. Top each with sliced chicken, cherry tomatoes, cucumber, red onion, feta, and kalamata olives.

10. 10

    Spoon tzatziki sauce over each bowl and sprinkle with chopped parsley before serving.