Recipes / Main Dishes

Fresh Greek Chicken Protein Bowl

Time: 1 hour Serves: 4-6 by Laura Dellandrea

ingredients

chicken & marinade

8 boneless, skinless chicken thighs

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1 jar sun-dried tomatoes, drained

1 tablespoon balsamic vinegar

1½ teaspoons smoked paprika

1 handful of fresh oregano, chopped

4 garlic cloves, peeled and minced

½ teaspoon ground black pepper

¼ teaspoon red pepper chili flakes

2 red bell peppers, sliced

toppings (for serving)

1–2 handfuls fresh greens (lettuce or spring mix), chopped

¾ cup crumbled feta cheese

pickled red onions

tzatziki

1 cup basmati rice (optional)

1 teaspoon extra-virgin olive oil

1 teaspoon balsamic vinegar

homemade tzatziki

1 cup peeled and finely grated cucumber

1 cup plain Greek yogurt

1 handful fresh dill, chopped

1 handful fresh mint, chopped

2 garlic cloves, peeled and minced

¼ teaspoon ground black pepper

directions

Chicken & Marinade:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, combine chicken, olive oil, lemon juice, sun-dried tomatoes, balsamic vinegar, paprika, oregano, and garlic. Mix well to coat. Season with pepper and chili flakes. Cover with plastic wrap and let marinate for 30 minutes to 1 hour in the fridge. Arrange the marinated chicken and sliced bell peppers on the baking sheet. Bake for 25–30 minutes, or until chicken is fully cooked. Remove from the oven and let cool slightly.

Assemble bowls with greens, feta, pickled onions, tzatziki, and rice (if using). Top with chicken and bell peppers. Drizzle with olive oil and balsamic vinegar. Toss and serve.

Homemade Tzatziki:

Use a paper towel to squeeze the excess moisture from the grated cucumber.

In a bowl, mix together yogurt, cucumber, dill, mint, garlic, and pepper. Refrigerate until ready to serve.

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