Greek Marinated Chicken Bowls

Greek Marinated Chicken

• 4 Good Ranchers’ Chicken Breasts or 6 Good Ranchers' Strip-Cut Chicken
• 1 Cup plain whole milk yogurt
• Zest of one lemon
• Juice of one lemon
• 3 cloves garlic (minced)
• ½ tsp pepper
• 1 tsp paprika
• ½ tsp onion powder
• 1 tsp salt
• ¼ cup chopped fresh parsley

For The Bowl

• 2 cups cooked rice
• Diced tomatoes, cucumbers
• Pickled onions
• Kalamata olives
• Feta cheese
• Tzatziki

Greek Dressing

• ¼ cup olive oil
• ½ tsp oregano
• ½ tsp kosher salt
• ¼ tsp pepper
• ½ tsp honey
• 3 tbsp red wine vinegar
• ½ tsp Dijon mustard

Instructions

1. Prep the marinade by mixing the yogurt, lemon zest, lemon juice, minced garlic, pepper, paprika, onion powder and salt.
2. Place each individual chicken breast between two pieces of plastic wrap or parchment paper and pound with a mallet or rolling pin until evenly thin (around a ½ inch thickness).
3. Place the thin chicken breasts in a glass container and coat evenly with the yogurt marinade.
4. Cover with plastic wrap and refrigerate for 1-4 hours.
5. Take the chicken out of the fridge, wipe any excess marinade off the breasts and cook on an oiled cast iron skillet or grill on high until chicken reaches an internal temperature of 165° (approximately 5-6 minutes per side).
6. Let the chicken rest for 5 minutes and then slice to desired thickness.
7. Assemble your Greek Chicken bowl by making a bed of rice and topping it with chicken, olives, feta, tzatziki, diced tomatoes, cucumbers, pickled onions, and a drizzle of your homemade Greek dressing!