Description
A vibrant and flavorful bowl featuring marinated grilled chicken, fresh veggies, and a zesty spicy garlic sauce, inspired by Greek street food.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper to taste
- 4 cups cooked quinoa or rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
- For the Spicy Garlic Sauce: 1/2 cup Greek yogurt, 2 cloves garlic, minced, 1 tbsp lemon juice, 1 tsp hot sauce or red pepper flakes, Salt to taste
Instructions
1. Prepare the Crust:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken cubes, toss to coat, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat grill or grill pan over medium-high heat. Thread chicken onto skewers if using, then grill for 6-8 minutes per side until cooked through and slightly charred. Remove from heat and let rest.
- While chicken cooks, prepare the spicy garlic sauce by combining Greek yogurt, minced garlic, lemon juice, hot sauce, and salt in a small bowl. Mix well and refrigerate until ready to serve.
- Assemble bowls by dividing cooked quinoa or rice among four bowls. Top with grilled chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Drizzle with spicy garlic sauce, garnish with fresh parsley, and serve immediately.
Notes
You can customize the seasonings to taste.