Greek chicken bowls

Ingredients

Check items as you go.

• Greek chicken
• 2 pounds chicken breast
• ¼ cup olive oil
• 3 tbsp garlic, minced
• ⅓ cup lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• ⅓ cup plain greek yogurt
• Salt and pepper to taste
• Cucumber salad
• 2 english cucumbers, sliced
• 1 ½ pounds cherry tomatoes, halved
• ½ cup red onion, sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ tbsp garlic, minced
• ½ tsp dried oregano
• Tzatziki sauce
• 1 cup plain greek yogurt
• 1 english cucumber, finely diced
• 1 tbsp garlic, minced
• ½ tbsp dried dill weed
• 1 ½ tsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Method

1. In a large plastic zip lock bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurt, salt and pepper

2. Add chicken to bag Massage to make sure chicken is fully covered and marinate for at least 20 minutes, up to 12 hours

3. Drain the chicken from the marinade, discarding the marinade

4. In a skillet, heat some olive oil over medium- high heat

5. Add chicken when it is hot, and cook, flipping part way through. Cook approx 3-4 minutes per side. Cooking time depends on thickness and size of chicken

6. Remove from pan and let cool

7. Once cool cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out Meanwhile, make cucumber salad by adding the cucumbers, tomatoes, onions, lemon juice, olive oil, red wine vinegar, garlic, and oregano and tossing all together. Set aside Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, and lemon zest in a small bowl. Season with salt and pepper

8. Serve chicken over rice and top with cucumber salad and tzatziki sauce