This is a quick and easy, but super flavorful and healthy, dinner option. Or lunch. Or both. :) Feel free to mix and match with veggies or starches that you have on hand.
*this is just a "semi-close" picture placeholder. I will replace with a more accurate picture after the bowls are assembled this week!
Yields 4 servings
1.5 pounds boneless skinless chicken thighs
1 cup plain Greek yogurt
1 tablespoon olive oil
2 cloves fresh garlic, minced
Zest and juice from 2 lemons
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon ground allspice
1 teaspoon dried basil
1 teaspoon dried oregano
Cut raw chicken thighs into 1" pieces. Place in a stainless steel bowl. In a separate bowl, place yogurt, olive oil, garlic, lemon juice and zest, and seasonings together and whisk until smooth. Pour marinade mixture over chicken and stir together until chicken is thoroughly coated. Cover and refrigerate mixture for 20 minutes minimum, but up to 1 hour.
To cook chicken: Heat 1 tablespoon of olive oil in a large skillet and bring to medium/high heat. Place chicken pieces evenly in the skillet. Wait 2 minutes before turning, so that chicken gets golden brown on each side! Cook until chicken reaches internal temp of 165 degrees, about 10 minutes total. Remove from heat.
This part is very flexible, so I am going to give nuts and bolts, but allow room for creativity.
-4 cups cooked starch of choice (rice, quinoa, potatoes, sweet potatoes, or cous cous are all GREAT options!) or, you can substitute pita breads and place your toppings in the pockets.
-Cooked marinated chicken pieces
-Sliced/chopped veggies, about 2-3 cups total. Personal favorites include: bell peppers, red onions, cucumbers, shredded lettuce or spinach, and cherry tomatoes.
-1 cup feta cheese, crumbled
-2 tablespoons fresh parsley and/or dill, chopped
-1/2 cup Greek yogurt
Start with your starch base (1 cup per person) in a bowl. Add, chicken, veggies, feta cheese, fresh herbs, and Greek yogurt and SERVE!