Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 1/2 cup plain Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup dry brown rice or quinoa
  • 2 cups low-sodium vegetable broth
  • 1 cup plain Greek yogurt
  • 1 medium English cucumber, grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated
  • 1 cup cherry tomatoes, halved
  • 1 cup Persian cucumbers, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 2 cups fresh baby spinach or arugula

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Fold in the cubed chicken until fully coated and let marinate for 10–15 minutes.
  2. Combine dry rice or quinoa and vegetable broth in a pot. Bring to a boil, then simmer covered until liquid is absorbed (approximately 15-20 mins for quinoa or 40 mins for brown rice). Fluff with a fork.
  3. Place grated cucumber in a fine mesh strainer or cheesecloth and squeeze out as much water as possible.
  4. Mix the squeezed cucumber with Greek yogurt, lemon juice, chopped dill, grated garlic, and a pinch of salt to create the tzatziki.
  5. Heat a large cast-iron skillet over medium-high heat. Add the marinated chicken and sear until browned and cooked through, creating a charred crust.
  6. Assemble the bowls by layering the cooked grains, then adding the seared chicken, cherry tomatoes, diced cucumbers, red onion, Kalamata olives, feta cheese, and fresh spinach/arugula.
  7. Top each bowl with a generous dollop of the low-sugar tzatziki.