High Protein Greek Chicken & Rice Bowl
Serves 1
Directions
- 1In a bowl, combine boneless chicken thighs with Greek yogurt, olive oil, lemon juice and zest, minced garlic cloves, oregano, sweet paprika, garlic powder, salt, and pepper.
- 2Mix well to coat the chicken and marinate for at least 2 hours or overnight.
- 3Heat a pan over medium heat with olive oil and cook the marinated chicken for about 4-5 minutes per side with the lid on, then flip back and forth 1-2 minutes each side until cooked through.
- 4Finely dice Persian cucumbers, green bell pepper, and red onion.
- 5Add quartered cherry tomatoes, chopped Kalamata olives, crumbled feta, chopped flat-leaf parsley.
- 6Dress the Greek salad with olive oil, lemon juice or a small splash of red wine vinegar, a pinch of oregano, salt, and pepper.
- 7Grate cucumber and squeeze out excess liquid for the tzatziki (optional).
- 8Mix grated cucumber with Greek yogurt, olive oil, lemon juice, grated garlic clove, fresh dill, salt, and pepper until creamy.
- 9Cook or prepare your rice of choice.
- 10Assemble the bowl by placing rice on the bottom, then chicken, a scoop of Greek salad, and a dollop of tzatziki.
- 11Sprinkle extra parsley or dill to finish.
Ingredients
- 2 lb Boneless chicken thighs
- 2 tbsp Greek yogurt
- 1 tbsp Olive oil
- 1 Lemon
- 3 Minced garlic cloves
- 1 tbsp Oregano
- 1 tsp Sweet paprika
- 1 tsp Garlic powder
- Salt
- Pepper
- 0.5 tbsp Olive oil
- 1 Persian cucumbers
- 1 Green bell pepper
- 0.5 Red onion
- handful Quartered cherry tomatoes
- 2 tbsp Chopped Kalamata olives
- 1 oz Crumbled feta
- 1 tbsp Olive oil
- 2 tbsp Olive oil
- 1 Lemon
- splash Red wine vinegar
- pinch Oregano
- handful Chopped flat-leaf parsley
- 1 Cucumber
- 1 cup Greek yogurt
- 1 tbsp Olive oil
- 0.5 Lemon
- 1 Grated garlic clove
- 2 tbsp Fresh dill
- Kaizen low-carb rice
Equipment
BowlPanCutting boardKnifeGrater
Tips
- Marinate chicken at least 2 hours or overnight for best flavor.
- Squeeze out liquid from grated cucumber for tzatziki if desired.
- Can use regular rice, quinoa, cauliflower rice, or brown rice instead of Kaizen rice.
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