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3.7K reactions · 50 shares | Greek chicken bowl✨ Chicken + Marinade:▪️1+1/2 lb. Boneless Skinless Chicken Thighs (or sub breasts pounded 1/2” thick)▪️2 Cloves Garlic, minced▪️1/2 a Lemon, juice▪️1 Tbsp Olive Oil▪️1 tsp Oregano▪️1 tsp Paprika▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Tbsp Avocado Oil, for cooking the chicken▪️ Tzatziki: ▪️1/2 a Large Cucumber, grated▪️2 Cups Plain 2% Greek Yogurt▪️1 Clove Garlic, grated or minced▪️1 Lemon, juice▪️1 Tbsp Olive Oil▪️1/2 tsp Kosher Salt▪️ Lemon Dill Rice:▪️1 Cup Long Grain White Rice, uncooked▪️1+1/2 Cups Chicken Stock▪️1/2 tsp Kosher Salt▪️1 Clove Garlic, finely chopped▪️1 Medium Lemon, zest (~1 tsp)▪️2 Tbsp Chopped Fresh Dill▪️2 Tbsp Butter▪️ Salad:▪️2 Cups Romaine Lettuce, sliced in thin strips▪️1/2 a Large Cucumber (1+1/2 Cups)▪️1+1/2 Cups Cherry Tomatoes, sliced in quarters▪️1/4 of a Small Red Onion, sliced in thin strips▪️2 Tbsp Red Wine Vinegar▪️2 Tbsp Olive Oil▪️1/4 tsp Dried Oregano▪️1/4 tsp Pepper▪️1/4 tsp Kosher Salt▪️ Serving:▪️Grilled Pita (optional)▪️ 1️⃣ Place the chicken in a bowl with the rest of the ingredients for the marinade. Cover and refrigerate while you prep the rest of the ingredients (at least 15 mins). 2️⃣ Mix together the ingredients for the tzatziki and set aside in the fridge. 3️⃣ Rinse and drain the rice. Transfer to a medium pot and add the chicken stock, salt, and garlic. (If you skipped washing the rice, add 2 more Tbsp stock). Bring to a  boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest covered for 10 mins, then stir in the lemon zest, dill, and butter. 4️⃣ To make the salad, place the romaine, cucumber, cherry tomatoes, and red onion in a bowl. Whisk together the red wine vinegar, olive oil, oregano, salt, and pepper in a separate bowl and set aside until the chicken is done. 5️⃣ Preheat a pan over medium high and add the oil. Sear the chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Remove from the pan, let rest for a couple mins, and slice. 6️⃣ Toss the salad with the dressing and serve it in a bowl with the lemon dill rice, chicken, tzatziki, and pita. Enjoy! ⏲25 min prep time + 30 min cook time Recipe serves 4 | Maxi's Kitchen | Facebook

3.7K reactions · 50 shares | Greek chicken bowl✨ Chicken + Marinade:▪️1+1/2 lb. Boneless Skinless Chicken Thighs (or sub breasts pounded 1/2” thick)▪️2 Cloves Garlic, minced▪️1/2 a Lemon, juice▪️1 Tbsp Olive Oil▪️1 tsp Oregano▪️1 tsp Paprika▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Tbsp Avocado Oil, for cooking the chicken▪️ Tzatziki: ▪️1/2 a Large Cucumber, grated▪️2 Cups Plain 2% Greek Yogurt▪️1 Clove Garlic, grated or minced▪️1 Lemon, juice▪️1 Tbsp Olive Oil▪️1/2 tsp Kosher Salt▪️ Lemon Dill Rice:▪️1 Cup Long Grain White Rice, uncooked▪️1+1/2 Cups Chicken Stock▪️1/2 tsp Kosher Salt▪️1 Clove Garlic, finely chopped▪️1 Medium Lemon, zest (~1 tsp)▪️2 Tbsp Chopped Fresh Dill▪️2 Tbsp Butter▪️ Salad:▪️2 Cups Romaine Lettuce, sliced in thin strips▪️1/2 a Large Cucumber (1+1/2 Cups)▪️1+1/2 Cups Cherry Tomatoes, sliced in quarters▪️1/4 of a Small Red Onion, sliced in thin strips▪️2 Tbsp Red Wine Vinegar▪️2 Tbsp Olive Oil▪️1/4 tsp Dried Oregano▪️1/4 tsp Pepper▪️1/4 tsp Kosher Salt▪️ Serving:▪️Grilled Pita (optional)▪️ 1️⃣ Place the chicken in a bowl with the rest of the ingredients for the marinade. Cover and refrigerate while you prep the rest of the ingredients (at least 15 mins). 2️⃣ Mix together the ingredients for the tzatziki and set aside in the fridge. 3️⃣ Rinse and drain the rice. Transfer to a medium pot and add the chicken stock, salt, and garlic. (If you skipped washing the rice, add 2 more Tbsp stock). Bring to a  boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest covered for 10 mins, then stir in the lemon zest, dill, and butter. 4️⃣ To make the salad, place the romaine, cucumber, cherry tomatoes, and red onion in a bowl. Whisk together the red wine vinegar, olive oil, oregano, salt, and pepper in a separate bowl and set aside until the chicken is done. 5️⃣ Preheat a pan over medium high and add the oil. Sear the chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Remove from the pan, let rest for a couple mins, and slice. 6️⃣ Toss the salad with the dressing and serve it in a bowl with the lemon dill rice, chicken, tzatziki, and pita. Enjoy! ⏲25 min prep time + 30 min cook time Recipe serves 4 | Maxi's Kitchen | Facebook

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