Greek Chicken Bowls

Yield: 4

Author: MA Satterfield

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Greek Chicken Bowls

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

Greek Chicken

• 1 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• Zest of 1 lemon and juice of half
• 4 garlic cloves, minced
• 1 tbsp greek seasoning, such as cavendars
• 1 tsp smoked paprika
• salt and pepper, to taste

Greek Salad

• 1 large cucumber, diced
• 1 cup cherry tomatoes, sliced
• 1/2 red onion, diced
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh parsley, roughly chopped
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp salt
• 2 garlic cloves, minced
• 1 tsp dried oregano

Simple Orzo

• 1 cup orzo
• 2 tbsp butter
• 1 tbsp olive oil
• Zest of 1 lemon and juice of half
• 3 garlic cloves, minced
• Salt, to taste
• 1/4 cup reserve pasta water
• 1/4 cup fresh grated parmesan

Instructions

Greek Chicken

1. In a large bowl, combine the yogurt, lemon juice, lemon zest, garlic, Greek seasoning, paprika, salt, and pepper. Stir well to combine.
2. Dredge each piece of chicken in the yogurt mixture and coat on each side well. Let the chicken sit in the yogurt marinade and cover. Place in the fridge for a minimum of one hour.
3. Once ready to cook, remove from the fridge and uncover. Cook the chicken in a skillet on the stove or grill. Cook until charred, cooked through, and the internal temp is 165 degrees.
4. Once cooked, slice and enjoy warm!

Greek Salad

1. make the greek dressing. in a jar or bowl, combine 3/4 cup olive oil, 1/3 cup red wine vinegar, 1 tsp salt, 2 minced garlic cloves, 1 tsp oregano, and 1 tsp salt. stir or shake to combine. NOTE: store the leftover dressing at room temperature and shake or stir before every use.
2. In a large bowl, add diced cucumber, tomatoes, and onion. season with salt and pepper and drizzle with Greek dressing. Top with feta crumbles and fresh parsley. Toss well to combine.
3. Serve immediately or cover and refrigerate until ready to enjoy.

Simple Orzo

1. Bring a pot of salted water to a boil. Pour in the uncooked orzo. Cook until al dente, about 5-6 minutes. Before draining, save 1/4 cup pasta water and set aside.
2. Drain the orzo.
3. In another pan, melt butter with olive oil. Add the minced garlic and sauté for about 2 minutes, careful not to burn the garlic.
4. Add the zest and juice of one lemon and season with salt. Mix well to combine.
5. Pour in the cooked orzo and a little pasta water.
6. Grate fresh Parmesan over the orzo and stir.
7. Serve warm and enjoy!