lunch · greek
Greek Chicken Bowls
Gyro-shop char, a spoon-standing tzatziki. 56g protein.
Yogurt-marinated chicken broiled until the tips blacken like the gyro spot down the street, piled over lemony broth rice with a sharp cucumber-tomato salad. The Greek yogurt in the marinade tenderizes the breast meat and browns fast under the broiler, so the chicken chars before it can dry out. The tzatziki is thick enough to stand a spoon in because the cucumber gets squeezed properly.
10.0 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Chicken
- 1½ lb boneless skinless chicken breasts, cut into 1½-inch chunks680 g boneless skinless chicken breasts, cut into 1½-inch chunks
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 2 tbsp fresh lemon juice30 ml fresh lemon juice
- 2 tsp finely grated lemon zest, from 1 lemon2 tsp finely grated lemon zest, from 1 lemon
- 1 tbsp extra-virgin olive oil1 tbsp extra-virgin olive oil
- 4 cloves garlic, finely grated4 cloves garlic, finely grated
- 2 tsp dried oregano2 tsp dried oregano
- 1 tsp paprika1 tsp paprika
- 1½ tsp kosher salt1½ tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
Lemon rice
- 1 cup long-grain white rice, rinsed until the water runs almost clear185 g long-grain white rice, rinsed until the water runs almost clear
- 1¾ cups low-sodium chicken broth415 ml low-sodium chicken broth
- ½ tsp kosher salt½ tsp kosher salt
- 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley2 tbsp chopped fresh parsley
Cucumber-tomato salad
- 1 English cucumber, diced1 English cucumber, diced
- 1½ cups cherry tomatoes, halved225 g cherry tomatoes, halved
- ½ small red onion, thinly sliced½ small red onion, thinly sliced
- ¼ cup pitted Kalamata olives, halved34 g pitted Kalamata olives, halved
- 1 tbsp red wine vinegar1 tbsp red wine vinegar
- ½ tsp dried oregano½ tsp dried oregano
- ¼ tsp kosher salt¼ tsp kosher salt
Tzatziki
- 1 cup nonfat plain Greek yogurt225 g nonfat plain Greek yogurt
- ½ English cucumber, coarsely grated and squeezed dry½ English cucumber, coarsely grated and squeezed dry
- 1 clove garlic, finely grated1 clove garlic, finely grated
- 1 tbsp chopped fresh dill1 tbsp chopped fresh dill
- 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
- ¼ tsp kosher salt¼ tsp kosher salt
To serve
- ⅓ cup crumbled feta49 g crumbled feta
Method
- Whisk the ½ cup yogurt, 2 tbsp lemon juice, zest, olive oil, garlic, 2 tsp oregano, paprika, 1½ tsp salt and pepper in a bowl. Add the…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Chicken and rice keep 4 days in the fridge; store the salad and tzatziki separately. Reheat the chicken and rice covered in the microwave for 90 seconds, then add the cold toppings.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
