Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • salt to taste
  • pepper to taste
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup olives, pitted and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • fresh parsley for garnish
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cups cooked rice

Instructions:

  1. In a mixing bowl, combine Greek yogurt, olive oil, garlic, lemon juice, oregano, paprika, red pepper flakes, salt, and pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 15 minutes.
  2. In another bowl, combine cucumbers, cherry tomatoes, feta, olives, olive oil, and red wine vinegar. Toss gently to combine and set aside.
  3. Heat a grill pan or skillet over medium-high heat. Sear the marinated chicken breasts for 6-7 minutes on each side until fully cooked and golden brown (internal temperature 165°F). Allow them to rest for a few minutes before slicing.
  4. In a bowl, mix Greek yogurt, grated cucumber (with excess moisture squeezed out), garlic, olive oil, lemon juice, and salt until smooth.
  5. Assemble the bowls by placing a base of rice, then topping with sliced chicken, cucumber salad, and a dollop of tzatziki sauce. Garnish with fresh parsley.