Greek Chicken Bowls
Overview
Prep Time: 40 min • Cook Time: 15
Total Time: 55 min
makes 6-8 servings
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what you’ll need:
For the Marinade
2 lbs chicken thighs, cubed
2 lemons juiced
1/2 cup olive oil
1 tbs minced garlic
1 tbs Thyme
1 tbs oregano
1 tbs parsley
1 tsp rosemary
1 tsp salt
1 tsp pepper
For the honey Tahini Dressing
1/2 cup tahini
Juice of 1 lemon
1/4 cup olive oil
1 tbsp honey
Salt & pepper to taste
1 tbsp water (optional for thinning)
For the bowls
White or brown Rice
Sliced cucumbers
Diced red onion or pickled red onion
Diced grape tomatoes
Hummus
Feta cheese
Sliced avocado
Mixed greens
Instructions:
To make the chicken marinade, mix the juice of 2 lemons, 1/2 cup olive oil, 1 tbsp minced garlic, 1 tbsp Thyme, 1 tbsp oregano, 1 tbsp parsley, 1 tsp rosemary, 1 tsp salt, and 1 tsp pepper in a bowl.
Then, combine the marinade with the cubed chicken in a bag and let it sit for at least 30 minutes before cooking.
Meanwhile, make the tahini dressing. Add all the dressing ingredients into a medium-sized bowl and mix well. Place in the fridge until it’s time to assemble.
Once the chicken is done marinating, preheat a pan to medium-high heat and add the chicken to the skillet. Cook for about 5-7 minutes per side until the liquid from the marinade evaporates and the chicken gets nice and crispy!
Now time to assemble the bowls. I added chopped cucumber, grape tomatoes, pickled red onion, 1/3 cup white rice, mixed greens, cooked chicken, feta cheese, sliced avocado, hummus and topped it with the homemade tahini dressing. Enjoy!
