Greek Chicken Bowls (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - Salt, 1/4 teaspoon
02 - Greek seasoning, 1 tablespoon
03 - Red wine vinegar, 1 tablespoon
04 - Lemon juice, 2 tablespoons
05 - Olive oil, 3 tablespoons
06 - Chicken breast, 1 lb, cut into cubes

→ Tzatziki Sauce

07 - 1 lemon, juiced and zested
08 - Garlic, 2 cloves, finely grated
09 - Persian cucumber, 1/2, shredded
10 - Fresh dill, 2 tablespoons
11 - 8 oz full-fat plain Greek yogurt

→ Salad Components

12 - Feta cheese, 4 oz
13 - Kalamata olives, 1/3 cup
14 - Red onion, 1/2 cup
15 - Cherry tomatoes, 1 cup
16 - Persian cucumber, diced, 1

# Instructions:

01 - Toss the chicken with the oil, spices, vinegar, and lemon juice. Let it sit for at least 30 minutes or even overnight if you’ve got time.
02 - Stir together the yogurt, cucumber, garlic, dill, and lemon. Chill until you're ready to eat.
03 - Pan-sear the chicken in a hot cast-iron skillet for 3-4 minutes per side. Make sure it reaches 165°F inside.
04 - Mix together a splash of olive oil, some vinegar, oregano, and a pinch of salt.
05 - Portion the chicken and veggies into bowls. Add feta on top, then drizzle on dressing and tzatziki.

# Notes:

01 - Ideal for batch-cooking
02 - Make your own Greek seasoning if you’d like
03 - Suitable for a keto diet

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