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CHICKEN SOUVLAKI BOWL - 25/25

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Servings 1

Ingredients
  

  • 2.5 oz Chicken Breast
  • 1/4 cup Brown Rice
  • 1/2 cup Cucumber
  • 2 oz Roma Tomatoes
  • 1 oz Feta Cheese
  • 1 oz Tzatziki Sauce
  • 4 cloves Garlic
  • 1/2 cup Oregano
  • 1/2 cup Lemon Juice
  • 1/8 cup Onion Powder
  • 1/4 cup White Wine
  • 1/2 cup Extra Virgin Olive Oil
  • 1 cup Greek Yogurt Plain
  • 1/4 cup English Cucumber
  • 2 tbsp Mint
  • 1 tbsp Dill

Instructions
 

  • Preheat the oven to 350 degrees.
  • Combine garlic, oregano, lemon juice, onion powder, white wine and olive oil in a bowl and mix.
  • Add chicken breast to marinade and mix well into chicken. Refrigerate for 30 minutes.
  • Cook Brown Rice according to instructions on preferred cooking method and hold.
  • Remove skin and seeds from english cucumber and sprinkle with salt to remove the moisture from the cucumber. Let it set aside for 30 minutes.
  • Dice tomatoes and cucumbers and set aside.
  • After 30 minutes remove chicken from marinade and grill chicken breast  or immediately place in the oven until internal temperature reaches 165 degrees.
  • While the chicken is cooking,  clean off salt from the english cucumber with a paper towel and try to gently ring out remaining water in the cucumber. Chop cucumber into a fine dice and mix it with the yogurt, finely minced mint and dried dill until fully incorporated. Set Taziki Sauce aside.
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