1 poundboneless, skinless chickensliced in half to make thin cutlets
2tablespoonsextra-virgin olive oil
3tablespoonsfresh lemon juice
1tablespoonwhite wine vinegar
1/2teaspoondried thyme
2tablespoonsdried oregano
4clovesgarlicgrated
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Cucumber Salad
2 cupsEnglish cucumberschopped
4Roma tomatoeschopped
1/2cupkalamata olivessliced in half
1/4cupfinely chopped red onion
1clovegarlicgrated
1/4cuppepperoncini pepperssliced
1pouchGood Seasons Italian Salad Dressing
1/4cupwhite wine vinegar
3tablespoons water
1/2cupextra-virgin olive oil
Tzatziki Sauce
2cupsplain Greek yogurt
1largeEnglish cucumberseeds removed
1clovegarlicgrated
1tablespoonchopped fresh mint
1tablespoonchopped fresh dill
juice of 1 lemon
salt and pepperto taste
2cupssteamed rice or cooked riced cauliflower
1/2cupfeta cheese
Instructions
First make the Tzatziki 24 hours before serving:Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight. Discard liquid. Grate cucumber and squeeze dry using a clean dish towel. Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight. Serve with your Greek Chicken Bowl.
8 hours before you plan to cook the chicken, prepare your marinade:In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper. Massage the marinade into the chicken and place the bag in the refrigerator.
Make rice or riced cauliflower and set aside.
When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray. Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through. Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
Meanwhile, prepare the cucumber salad :In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers. Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
To assemble your Greek chicken bowl: Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.Serve.