Here’s how I made it: Add 2 lb boneless chicken thighs to a bowl. Mix with 2 tbsp Greek Yogurt (for marinade), 1 tbsp Olive Oil (for marinade), juice and zest of 1 lemon (Lemon Zest), 3 minced Garlic (minced (for marinade)) cloves, 1 tbsp Oregano, 1 tsp Sweet Paprika, 1 tsp Garlic Powder, salt and Black Pepper. Cover and marinate at least 2 hrs or overnight if you can.
Heat a pan over medium with 1/2 tbsp Olive Oil (for cooking (pan, medium heat)). Cook chicken about 4-5 minutes per side with the lid on then flip back and forth 1–2 minutes each side until cooked through.
Make a quick Greek salad by finely dicing 1-2 Persian Cucumber (finely diced (for salad)), 1 Green Bell Pepper (finely diced (for salad)), and 1/2 Red Onion (finely diced (for salad)). Add a small handful of quartered Cherry Tomatoes (quartered (small handful)), 2 tbsp chopped Kalamata Olives (chopped) and 1 oz crumbled Feta (crumbled). Toss with 1-2 tbsp Olive Oil (for salad dressing), juice of 1 Lemon Juice (for salad dressing (or small splash red wine vinegar)) or small splash red wine vinegar, a small pinch Oregano (small pinch (for salad)), salt and Black Pepper (to taste (for salad)), and a handful of chopped Flat-Leaf Parsley (chopped, handful).
For the tzatziki, grate 1 Cucumber (grated, squeezed of liquid (for tzatziki)) and squeeze out liquid (optional). Mix with 1 cup Greek Yogurt (for tzatziki), 1 tbsp Olive Oil (for tzatziki), juice of 1/2 Lemon Juice (juice of 1/2 lemon (for tzatziki)), 1 grated Garlic (grated (for tzatziki)) clove, 2 tbsp Fresh Dill, salt and Black Pepper (to taste (for tzatziki)) until creamy.
Cook or prep your base. I cooked up my Cooked Rice (Kaizen lowcarb rice or rice of choice), or make your rice of choice.
Assemble the bowl: rice on the bottom, 4-5oz chicken, a big scoop of the Greek salad, and a generous dollop of tzatziki. Sprinkle extra Flat-Leaf Parsley (chopped, handful) or Fresh Dill to finish.
