"You Are Greek Now" Greek Chicken Bowls
"You Are Greek Now" Greek Chicken Bowls — a family recipe from Culinary Heirloom.
Dinner · Beginner · Kelsi Johnson's Kitchen · family recipe
Prep 30 min · Cook 30 min · Total 60 min · Serves 4
Ingredients
- 2 lbs chicken breast
- 2 tbsp greek yogurt
- 4 tbsp olive oil (divided)
- 1 lemon
- 3 cloves garlic
- 1 tbsp dried oregano
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp kosher salt (plus a pinch for the rice)
- 1/2 tsp black pepper
- 1 onion, diced
- 3 3/4 cups chicken broth
- 1 1/2 cups basmati rice
- 1/2 a cucumber
- 1/2-1 cup cherry tomatoes
- 2 bell peppers (one yellow, one orange)
- Store-bought tzaziki sauce
- Store-bought red pepper hummus
- 1 package feta cheese
Instructions
- Cut the chicken into bite-sized cubes. Set aside.
- Start the chicken marinade. Combine greek yogurt, 1 tbsp of olive oil, the zest and juice of 1 lemon, minced garlic, dried oregano, sweet paprika, garlic powder, kosher salt, and black pepper. Mix until the consistency is smooth.
- Add the chicken chunks to the marinade mixture and cover. Let sit for 30 minutes to 24 hours in the fridge.
- After the chicken has been marinating for at least 30 minutes, start the rice. In a large saucepan, heat 2 tbsp of oil. Once the oil is warm, add the diced onion and cook on medium-high heat until transparent, about 3-5 minutes.
- Once the onions are transparent, add the chicken broth, basmati rice, and pinch of kosher salt. Bring to a boil. Then, reduce to simmer and let cook until the rice is soft and fluffy, about 20 minutes.
- Begin cutting the toppings for the bowl. Cut cucumbers, cherry tomatoes, and bell peppers into bite sized pieces. Dice the red onion.
- Now that the toppings are prepped, we can begin cooking the chicken. Heat 1 tbsp of olive oil in a medium skillet. Once the oil is heated, add the marinated chicken to the pan. Cook until the chicken reaches an internal temperature of 165 degrees.
- To assemble the bowl, add a layer of rice to a bowl. Add chicken, veggie toppings, tzatziki sauce, roasted red pepper hummus, and feta cheese. Pair with warm pita bread.