Zesty Lemon Chicken and Bulgur Bowl with Greek Tzatziki

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 cup bulgur wheat
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1 cup tzatziki sauce
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a large bowl or zip-top bag, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

2. 2

   Add the chicken thighs to the marinade, turning to coat. Cover and refrigerate to marinate.

3. 3

   Bring the chicken broth to a boil in a 6-quart saucepan. Stir in the bulgur, cover, reduce heat to low, and simmer until tender and the liquid is absorbed.

   15:00 · Simmer bulgur
4. 4

   Remove the saucepan from heat and let the bulgur stand covered, then fluff with a fork.

   5:00 · Rest bulgur
5. 5

   Heat a 9-inch skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook until browned and an internal temperature of 165°F is reached, about 6 to 7 minutes per side.

   6:00 · Cook chicken
6. 6

   Transfer the chicken to a cutting board and let it rest before slicing into strips.

   5:00 · Rest chicken
7. 7

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

8. 8

   Sprinkle each bowl with crumbled feta and parsley, then add a generous dollop of tzatziki sauce on top. Serve immediately.