Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups cooked jasmine rice
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup kalamata olives, pitted
  • 0.5 cup feta cheese, crumbled
  • 1 cup full-fat Greek yogurt
  • 0.5 cup grated cucumber, squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice
  • 1 clove garlic, grated

Instructions:

  1. In a medium bowl, whisk together the olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, oregano, smoked paprika, salt, and pepper. Toss the cubed chicken breast in the mixture and let it marinate at room temperature for 20 minutes.
  2. While the chicken marinates, prepare the tzatziki by mixing the Greek yogurt, grated and squeezed cucumber, fresh dill, 1 tsp lemon juice, and 1 grated garlic clove in a small bowl. Set aside.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes without moving them until a deep golden crust forms. Stir the chicken and cook for another 4-5 minutes until the centers are opaque and firm, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown crust.
  4. Remove the chicken from the heat and let it sit for 3 minutes. Assemble the bowls by dividing the cooked jasmine rice into four portions. Top with the seared chicken, diced cucumber, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
  5. Finish each bowl with a generous dollop of the homemade tzatziki sauce and serve immediately.