Description
Tender marinated chicken skewers served over fluffy rice with fresh veggies and a creamy garlic sauce. A healthy and flavorful Mediterranean-inspired bowl.
Ingredients
Scale
For the Crust:
- 1 lb boneless skinless chicken breasts, cut into chunks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 clove garlic, minced (for sauce)
- 1 tbsp lemon juice (for sauce)
- 1 tbsp fresh dill, chopped
- 2 cups cooked rice (or quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- Kalamata olives and feta cheese for topping (optional)
Instructions
1. Prepare the Crust:
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken chunks and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- While the chicken marinates, make the garlic sauce: In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, and dill. Stir well and refrigerate until ready to serve.
- Thread the marinated chicken onto metal or soaked wooden skewers. Preheat a grill or grill pan over medium-high heat.
- Grill the skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and charred in spots. Remove from heat and let rest for 5 minutes.
- Assemble the bowls: Divide the cooked rice among serving bowls. Top with cherry tomatoes, cucumber, red onion, and any other desired toppings.
- Slide the chicken off the skewers and arrange over the bowls. Drizzle generously with the garlic sauce and garnish with olives and feta if using. Serve immediately.
Notes
You can customize the seasonings to taste.