Empty My Fridge
Easy Greek Chicken Bowls You’ll Love #shorts
Ingredients
- Chicken breast1 lb
- Extra virgin olive oil3 tbsp
- Oregano · dried1 ½ tsp
- Salt½ tsp
- Black pepper · ground, cracked½ tsp
- Garlic powder½ tsp
- Cherry tomato2 cups
- Cucumber½
- Bell pepper1
- Avocado1
- Red onion¼ cups
- Kalamata olive½ cups
- Feta cheese6 oz
- Lemon1
- Tzatziki sauce1 cup
- Bread4 pieces
Instructions
- Make the tzatziki and prepare the vegetables and toppings.
- In a large zip-top bag, combine the chicken cutlets with the olive oil, oregano, salt, pepper and garlic powder. Seal and toss until evenly coated.
- Preheat a grill or skillet to medium heat. Cook the chicken 4 to 5 minutes per side, until the thickest part reaches 165°F (74°C) on an instant-read thermometer.
- Transfer the chicken to a cutting board and rest 10 to 15 minutes, then slice into bite-sized pieces.
- Divide the chopped chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives and feta among 4 large shallow bowls.
- Drizzle the vegetables with olive oil, squeeze lemon over the bowls, and season with salt and pepper.
- Top with tzatziki, toss gently and serve with pita wedges.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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OnionCheeseTomatoLemonBell pepperRed onionChicken breastBread
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