Greek Bowl

This recipe looks complicated but easy once you get going!

Notes before you get cooking:
Start on the chicken first (you can also use rotisserie chicken to save time!)
Next, prepare the cucumber tomato salad while the chicken is in the oven.
Then, start the cous cous while the chicken is finishing up (If really in a jam can also use frozen precooked rice/quinoa)!

Greek Chicken Thighs Ingredients:

• 1 lb. boneless skinless chicken thighs

• 1 ½ Tbsp. olive oil + ½ Tbsp butter

• ¼ tsp salt (more to taste)

• ¼ tsp pepper (more to taste)

• ¼ tsp garlic powder

• 1 ¼ tsp dried thyme (or 1  ½ Tbsp fresh thyme)

• 1 tsp dried rosemary

• ½ tsp dried oregano

• lemon juice from about ½ a small lemon

Chicken Thighs Instructions:

1. Preheat oven to 400° F. Sprinkle salt and pepper over both sides of chicken thighs. Then add each of the herbs to both sides, using dried or fresh, whichever you have on hand. (conversion: 1 tsp dried = 1 Tbsp fresh)

2. 2. Heat oil in cast iron skillet over medium-high heat. Add chicken thighs to the skillet, smooth side down, and cook for 5 minutes. Flip the chicken thighs, and add a squeeze of fresh lemon juice over the tops (I use about ½ a small lemon) and about ½ Tbsp butter (or more to taste. I slice it into small chunks to disperse throughout skillet).

3. 3. Transfer skillet to oven and cook for another 15 minutes, or until completely cooked through*.

Cucumber Tomato Salad Ingredients:

• 1 cup cherry tomatoes, quartered

• 1 cup diced cucumber

• 1/4 cup diced red onion

• 1/4 cup kalamata olives, chopped

• 2 tablespoons chopped flat leaf parsley

• 2 teaspoons red wine vinegar

• 1 teaspoon olive oil

• Kosher salt and fresh ground black pepper to taste

Salad Instructions:

1. Add all of the ingredients for the salad to a bowl. Stir everything together and taste for seasoning. Cover and refrigerate until ready to serve.

Cous Cous Ingredients:

• 2 cups cooked cous cous 

• 2 tbs lemon juice 

• Salt and pepper to taste 

• Optional: leftover parsley/ cilantro

Other Ingredients:

• Feta cheese 

1. Premade tzatziki or this recipe

Assembling the Bowls:

1. Divide the rice into four bowls. Top with equal amounts of the Greek chicken, cucumber tomato salad, tzatziki sauce and crumbled feta. Garnish with extra parsley and a lemon wedge if desired.