High Protein Greek Chicken & Rice Bowl

Serves 1
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Mix well to coat the chicken and marinate for at least 2 hours or overnight.
  5. 5Mix well to coat the chicken and marinate for at least 2 hours or overnight.
  6. 6Mix well to coat the chicken and marinate for at least 2 hours or overnight.
  7. 7Heat 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.
  8. 8Heat 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.
  9. 9Heat 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.
  10. 10Finely dice Persian cucumbers, green bell pepper, and red onion.
  11. 11Finely dice Persian cucumbers, green bell pepper, and red onion.
  12. 12Finely dice Persian cucumbers, green bell pepper, and red onion.
  13. 13Add quartered cherry tomatoes, chopped Kalamata olives, crumbled feta, chopped flat-leaf parsley.
  14. 14Add quartered cherry tomatoes, chopped Kalamata olives, crumbled feta, chopped flat-leaf parsley.
  15. 15Add quartered cherry tomatoes, chopped Kalamata olives, crumbled feta, chopped flat-leaf parsley.
  16. 16Dress the Greek salad with olive oil, lemon juice or a small splash of red wine vinegar, a pinch of oregano, salt, and pepper.
  17. 17Dress the Greek salad with olive oil, lemon juice or a small splash of red wine vinegar, a pinch of oregano, salt, and pepper.
  18. 18Dress the Greek salad with olive oil, lemon juice or a small splash of red wine vinegar, a pinch of oregano, salt, and pepper.
  19. 19Grate cucumber and squeeze out excess liquid for the tzatziki (optional).
  20. 20Grate cucumber and squeeze out excess liquid for the tzatziki (optional).
  21. 21Grate cucumber and squeeze out excess liquid for the tzatziki (optional).
  22. 22Mix grated cucumber with Greek yogurt, olive oil, lemon juice, grated garlic clove, fresh dill, salt, and pepper until creamy.
  23. 23Mix grated cucumber with Greek yogurt, olive oil, lemon juice, grated garlic clove, fresh dill, salt, and pepper until creamy.
  24. 24Mix grated cucumber with Greek yogurt, olive oil, lemon juice, grated garlic clove, fresh dill, salt, and pepper until creamy.
  25. 25Cook or prepare your rice of choice.
  26. 26Cook or prepare your rice of choice.
  27. 27Cook or prepare your rice of choice.
  28. 28Assemble the bowl by placing rice on the bottom, then chicken, a scoop of Greek salad, and a dollop of tzatziki.
  29. 29Assemble the bowl by placing rice on the bottom, then chicken, a scoop of Greek salad, and a dollop of tzatziki.
  30. 30Assemble the bowl by placing rice on the bottom, then chicken, a scoop of Greek salad, and a dollop of tzatziki.
  31. 31Sprinkle extra parsley or dill to finish.
  32. 32Sprinkle extra parsley or dill to finish.
  33. 33Sprinkle extra parsley or dill to finish.

Ingredients

  • 2 lb Boneless chicken thighs
  • 2 lb Boneless chicken thighs
  • 2 lb Boneless chicken thighs
  • 2 tbsp Greek yogurt
  • 2 tbsp Greek yogurt
  • 2 tbsp Greek yogurt
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • 3 Minced garlic cloves
  • 3 Minced garlic cloves
  • 3 Minced garlic cloves
  • 1 tbsp Oregano
  • 1 tbsp Oregano
  • 1 tbsp Oregano
  • 1 tsp Sweet paprika
  • 1 tsp Sweet paprika
  • 1 tsp Sweet paprika
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 0.5 tbsp Olive oil
  • 0.5 tbsp Olive oil
  • 0.5 tbsp Olive oil
  • 1 Persian cucumbers
  • 1 Persian cucumbers
  • 1 Persian cucumbers
  • 1 Green bell pepper
  • 1 Green bell pepper
  • 1 Green bell pepper
  • 0.5 Red onion
  • 0.5 Red onion
  • 0.5 Red onion
  • handful Quartered cherry tomatoes
  • handful Quartered cherry tomatoes
  • handful Quartered cherry tomatoes
  • 2 tbsp Chopped Kalamata olives
  • 2 tbsp Chopped Kalamata olives
  • 2 tbsp Chopped Kalamata olives
  • 1 oz Crumbled feta
  • 1 oz Crumbled feta
  • 1 oz Crumbled feta
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon
  • splash Red wine vinegar
  • splash Red wine vinegar
  • splash Red wine vinegar
  • pinch Oregano
  • pinch Oregano
  • pinch Oregano
  • handful Chopped flat-leaf parsley
  • handful Chopped flat-leaf parsley
  • handful Chopped flat-leaf parsley
  • 1 Cucumber
  • 1 Cucumber
  • 1 Cucumber
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 0.5 Lemon
  • 0.5 Lemon
  • 0.5 Lemon
  • 1 Grated garlic clove
  • 1 Grated garlic clove
  • 1 Grated garlic clove
  • 2 tbsp Fresh dill
  • 2 tbsp Fresh dill
  • 2 tbsp Fresh dill
  • Kaizen low-carb rice
  • Kaizen low-carb rice
  • 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.