Ingredients:

  • 1.5 lbs boneless skinless chicken breast, thinly sliced into strips
  • 0.5 cup plain Greek yogurt (full fat)
  • 3 cloves garlic, minced into a paste
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 cup English cucumber, grated and squeezed dry
  • 1.5 cups Greek yogurt (for sauce)
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp extra virgin olive oil
  • 3 cups cooked Jasmine or Basmati rice
  • 2 Persian cucumbers, sliced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup Kalamata olives
  • 0.5 red onion, quick-pickled

Instructions:

  1. Prepare the marinade by whisking together 0.5 cup Greek yogurt, lemon juice, minced garlic, dried oregano, and smoked paprika in a large bowl.
  2. Toss the thinly sliced chicken strips in the marinade until evenly coated. Allow to sit while preparing other components.
  3. Make the tzatziki sauce by combining the grated and dried cucumber with 1.5 cups Greek yogurt, fresh dill, and extra virgin olive oil. Set aside.
  4. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat with a splash of high-smoke-point oil.
  5. Working in batches, sear the chicken for approximately 4-5 minutes per side without moving them to ensure a deep mahogany crust forms. Cook until the internal temperature reaches 165°F (74°C).
  6. Assemble the bowls by layering 0.75 cups of warm cooked rice at the bottom, topped with a portion of seared chicken, cucumbers, tomatoes, feta, olives, and pickled red onions.
  7. Finish each bowl with a generous dollop of the prepared tzatziki sauce.