I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now. We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.
Greek Chicken Bowls
- Marinade
- 1 pound boneless, skinless chicken sliced in half to make thin cutlets
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried thyme
- 2 tablespoons dried oregano
- 4 cloves garlic grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cucumber Salad
- 2 cups English cucumbers chopped
- 4 Roma tomatoes chopped
- 1/2 cup kalamata olives sliced in half
- 1/4 cup finely chopped red onion
- 1 clove garlic grated
- 1/4 cup pepperoncini peppers sliced
- 1 pouch Good Seasons Italian Salad Dressing
- 1/4 cup white wine vinegar
- 3 tablespoons water
- 1/2 cup extra-virgin olive oil
- Tzatziki Sauce
- 2 cups plain Greek yogurt
- 1 large English cucumber seeds removed
- 1 clove garlic grated
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- juice of 1 lemon
- salt and pepper to taste
- 2 cups steamed rice or cooked riced cauliflower
- 1/2 cup feta cheese
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notjustsundaydinner@yahoo.com
Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well.
I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college.
Greg and I have started "dating" again. Since the kids only want to see us when they need money
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