Greek Chicken Bowls

Kerry made these recently for a Sunday night dinner and I could have eaten two bowls.  Isaac grilled the chicken.  So fresh and delicious.  Serve with warm pita.  

Ingredients:

Grilled Lemon Oregano Greek Chicken

2 lbs. chicken breasts

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/4 cup plain greek yogurt

2 teaspoons salt

1 teaspoon pepper

Toppings:

1-2 cucumbers, peeled and sliced

2 cups grape tomatoes

1/2 red onion, sliced

3/4 cup Kalamata olives

1 cup Feta cheese, crumbled

Tzatziki Sauce 

Tzatziki Sauce

1 1/2 cups plain greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon salt

3 garlic cloves, minced or 1/2 teaspoon garlic powder

1 tablespoon fresh dill (chopped)

1 cucumber, peeled and grated, squeeze excess liquid with a paper towel

Tzatkini Sauce 

Instructions:

Place all marinade ingredients and chicken in a large gallon size ziplock bag or bowl.  Let marinate for at least 30 minutes.

To grill chicken:  Preheat grill to medium heat.   Brush grill with oil to prevent sticking.  Place chicken on the grill and cook for approximately 5-6 minutes per side, depending on the thickness of the chicken.  The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.  Cut into slices.

To saute chicken:  Heat large skillet over medium-high heat.  Cook for 4 - 5 minutes per side, depending go the thickness of the chicken breast.  Let rest for 5 minutes and then cut into slices.

To make tzatziki sauce:  Stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings.  Squeeze the cucumber to remove excess water before adding to the rest of the ingredients.  

To make Greek Yogurt Bowls:

     Place sliced chicken, tomatoes, cucumbers, red onion, feta cheese, kalamata olives in a low sided bowl.  Drizzle with tzatziki sauce.

From www.modernhoney.com