Greek Chicken Bowls
Ingredients
Marinade
- ¼ cup Olive Oil
- 1 Lemon (juiced)
- 2 cloves Garlic (finely minced)
- 1 tbsp Greek Seasoning
Yogurt
- 1 cup Plain Greek Yogurt
- 1 Lemon (juiced)
- 2 tbsp Water
- 2 cloves Garlic (finely minced)
Bowls
- 1½ lbs Chicken Breasts (boneless, skinless)
- 1 cup Couscous
- 1 English Cucumber (chopped)
- 1 cup Cherry Tomatoes (quartered)
- ½ cup Pitted Kalamata Olives
- 2 tbsp Fresh Dill (chopped)
- Salt & Pepper (to taste)
- ½ cup Crumbled Feta Cheese
Instructions
Marinade
- Mix olive oil, lemon juice, garlic, and Greek seasoning together in a bowl.
- Place chicken breasts in a zip lock bag and pour marinade over chicken to coat.
- Place in refrigerator for 2-4 hours.
Greek Yogurt
- Combine yogurt, lemon juice, garlic, and water in a bowl and mix well. Place in refrigerator until needed.
Bowls
- Cook or grill chicken.
- Cut chicken into pieces.
- Slice cucumber, tomatoes, and Kalamata olives and set aside.
- Cook couscous according to directions on package.
- Combine couscous, chicken, cucumbers, tomatoes, and Kalamata olives in a bowl.
- Salt and pepper to taste.
- Add a dollop of Greek yogurt to each bowl, and sprinkle with feta. Sprinkle the mixture with fresh dill.
Notes
If you don't have Greek seasoning on hand, make it with this recipe.