Greek Chicken Bowls

Ingredients 

Greek Chicken

• 1 lb. chicken breast boneless, skinless, cut into 1-inch (2.5-cm) cubes (455 g)

• 3 tablespoons olive oil (45 ml)

• 2 tablespoons lemon juice

• 1 tablespoon red wine vinegar

• 1 tablespoon Greek seasoning (see notes below)

• 1/4 teaspoon sea salt

Tzatziki sauce

• 8 oz. Greek yoghurt plain, full-fat (224 g)

• 1/2 medium Persian cucumbergrated

• 2 cloves garlic grated

• Zest of 1 medium lemon

• 1 tablespoon fresh lemon juice

• 2 tablespoons fresh dill minced

• Sea salt as needed

• Black pepper as needed

Red Wine Vinegar Dressing

• 3 tablespoons olive oil (45 ml)

• 1 tablespoons red wine vinegar

• 1 teaspoon fresh oregano minced

• Sea salt to taste

Salad Toppings

• 1 large Persian cucumber diced

• 1 cup cherry tomatoes halved

• 1/2 cup red onion thinly sliced

• 1/3 cup Kalamata olives pitted

• 4 oz. feta cheese crumbled

Instructions

• To make the chicken, combine the chicken, oil, lemon juice, vinegar, Greek seasoning, and salt in a sealable container. Marinate the chicken in the refrigerator for 30 minutes or up to overnight.

• To make the tzatziki, stir together the yoghurt, cucumber, garlic, lemon zest, lemon juice, dill, salt, and black pepper in a medium bowl. Refrigerate the tzatziki until you are ready to serve.

• Heat a 10-inch (25-cm) or larger cast-iron skillet over medium-high heat. Add the chicken and marinade to the skillet. Cook the chicken for 3 to 4 minutes per side, until it is brown and its internal temperature reaches 165°F (74°C).

• To make the red wine vinegar dressing, whisk together the oil, vinegar, oregano, and salt in a small bowl.

• To assemble the bowls, divide the chicken among four individual serving bowls. Top the chicken with the cucumber, tomatoes, onion, olives, and feta cheese. Pour the red wine vinegar dressing over the bowls and top each bowl with the tzatziki just before serving.