For the chicken: In a gallon size zip bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate for 4 hours or overnight.
Cook rice according to package directions
Prepare Tzatziki Sauce
chop bowl ingredients
In a large skillet, heat olive oil over medium-high heat, add the chicken breasts into the skillet and cook until cooked through. Discard marinade.
Remove chicken from pan and rest 5 minutes before slicing.
To assemble the Greek bowls; place a bed of rice at the bottom of your bowl or meal prep container. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Sprinkle some parsley and dill and serve with lemon wedges.
Line a large bowl with a mesh strainer, place a paper towel into the strainer.
Use a cheese grater to grate the cucumber and garlic clove, transfer to the strainer to remove the excess moisture.
In a medium bowl combine the shredded cucumber, garlic, yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate for an hour before serving.
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