Ingredients
- Boneless, skinless chicken thighs: 1.5 pounds
- Olive oil: 2 tablespoons
- Lemon juice: 3 tablespoons
- Dried oregano: 2 teaspoons
- Garlic: 3 cloves, minced
- Greek yogurt: 1 cup
- Cucumber: 1, diced
- Cherry tomatoes: 1 pint, halved
Instructions
- Step 1: Marinate the chicken: In a bowl, combine olive oil, lemon juice, oregano, and minced garlic. Add chicken thighs and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Step 2: Cook the chicken: Heat a large skillet over medium-high heat. Remove chicken from marinade (discard the marinade) and cook for 5-7 minutes per side, or until chicken is cooked through and juices run clear. Let the chicken rest for 5 minutes, then slice or shred.
- Step 3: Prepare the Greek yogurt sauce: In a small bowl, combine Greek yogurt, a squeeze of lemon juice, and a pinch of salt and pepper. Stir until smooth.
- Step 4: Assemble the bowls: Divide cooked chicken, diced cucumber, and halved cherry tomatoes evenly among bowls.
- Step 5: Drizzle with Greek yogurt sauce and serve immediately.
Notes
- Store leftover components separately in airtight containers for up to 3 days to prevent sogginess.
- For best flavor, gently reheat the chicken in a skillet with a touch of olive oil until warmed through.
- Garnish your bowls with a sprinkle of fresh dill or parsley for an extra pop of freshness and color.
- Don't skip the marinating time; it's key for tender, flavorful chicken and a delicious final result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American