# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Tzatziki Sauce
10 - 7 ounces Greek yogurt, 2% or 0% fat
11 - 1/2 medium cucumber, grated with excess liquid squeezed out
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste
→ Bowl Assembly
18 - 1 cup cooked brown or white rice
19 - 1 medium cucumber, diced
20 - 1 large tomato, diced
21 - 1/2 small red onion, thinly sliced
22 - 1 small red bell pepper, diced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/4 cup feta cheese, crumbled (optional)
# How To:
01 - In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes and toss to coat evenly. Cover and marinate for at least 20 minutes or up to 2 hours refrigerated.
02 - In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and well blended. Refrigerate until ready to serve.
03 - Thread marinated chicken cubes onto skewers if grilling, or prepare for stovetop cooking in a grill pan or cast iron skillet.
04 - Preheat grill or grill pan over medium-high heat. Cook chicken 3 to 4 minutes per side, turning once, until golden and internal temperature reaches 165°F.
05 - Divide cooked rice evenly among 4 bowls. Top each with grilled chicken, cucumber, tomato, red onion, bell pepper, olives, and feta cheese.
06 - Spoon tzatziki sauce over each bowl or serve on the side. Garnish with additional fresh dill if desired. Serve immediately.
