Hands down, Greek chicken bowls are one of my ALL time favorite meals. I have been making this one for a decade now and it is in our monthly rotation at least twice a month. It is so fresh and delicious. And the leftover make an amazing lunch.

There are 3 parts to this recipe which makes it look difficult but looks are deceiving.

Ingredients

• 1 lb chicken breasts
• jarred garlic
• red wine vinegar
• lemon juice
• extra virgin olive oil
• Greek yogurt
• dried oregano
• salt
• Black pepper
• Cucumber
• tomato
• red onion
• pita
• feta
• Kalamata Olives

Directions

• Add a spoonful garlic, 1 tbsp red wine vinegar, the juice of a lemon, 1 tbsp olive oil, 3 tbsp Greek Yogurt, 1 1/2 tbsp dried oregano, salt, pepper, and chicken in a ziplock bag and massage to mix.
• Marinate for 3 hours – 1 day

Tzatziki

• Grate the cucumbers & drain the liquid.
• Add 1 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 spoonful jarred garlic, 1/4 tsp salt, and pepper.
• Mix to combine.

Cucumber Salad

• Dice 2 tomatoes, 1 cucumber, 1/2 red onion
• Combine the vegetable and add 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 tbsp garlic, and oregano
• Season to taste with salt and pepper

Chicken

• Grill the chicken until cooked through
• Allow the chicken to rest for 15 minutes before serving.
• Slice the chicken in to strips.

• Grab a pita, fill with chicken. Top the chicken with cucumber salad, tzatziki, Kalamata olives and feta. You can also serve over a bed of lettuce and eat as a salad