# Components:
→ Chicken
01 - 600 g boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp dried oregano
06 - ½ tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - ½ tsp freshly ground black pepper
→ Rice/Base
10 - 1½ cups cooked basmati or brown rice (or quinoa for GF option)
→ Vegetables & Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 cucumber, diced
13 - ½ red onion, thinly sliced
14 - ½ cup Kalamata olives, pitted
15 - ¼ cup feta cheese, crumbled (optional)
16 - 2 tbsp fresh parsley, chopped
→ Tzatziki
17 - 1 cup Greek yogurt
18 - ½ cucumber, grated and excess liquid squeezed out
19 - 1 garlic clove, minced
20 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
21 - 1 tbsp lemon juice
22 - Salt and pepper, to taste
→ Hummus
23 - 1 cup classic hummus (store-bought or homemade)
# Method:
01 - In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken, tossing to coat. Cover and marinate in the fridge for at least 20 minutes (up to 2 hours for more flavor).
02 - Preheat a grill pan or skillet over medium-high heat. Grill or pan-sear chicken 5-6 minutes per side until cooked through and golden. Rest for 5 minutes, then slice.
03 - In a bowl, mix all tzatziki ingredients until well combined. Adjust seasoning to taste.
04 - Divide cooked rice among 4 bowls. Arrange sliced chicken, tomatoes, cucumber, red onion, olives, and feta on top. Add a generous dollop of tzatziki and a scoop of hummus to each bowl. Sprinkle with fresh parsley.
05 - Serve immediately. Enjoy the bowls warm or cold as desired.
