Scale

1 lb (450 g) chicken breasts or thighs, sliced

2 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried oregano

1 tsp paprika

½ tsp cumin

Salt & pepper, to taste

2 cups cooked rice or toasted pita pieces

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ small red onion, thinly sliced

½ cup kalamata olives, sliced (optional)

½ cup crumbled feta cheese

2 tbsp chopped parsley

½ cup Greek yogurt (or mayo + yogurt mix)

1–2 cloves garlic, finely grated

1 tbsp lemon juice

1–2 tbsp water (to thin)

Pinch of salt

Optional: 1 tbsp tahini for extra creaminess

Marinate the Chicken
- Mix olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
- Toss chicken in marinade and rest 15–30 minutes (or up to 4 hours in fridge).
Cook the Chicken
- Heat a skillet over medium-high.
- Cook chicken 6–8 minutes, stirring, until browned and cooked through.
- Set aside.
Make the Garlic Sauce
- Whisk yogurt, garlic, lemon juice, salt, and water until smooth and pourable.
- Adjust salt and lemon to taste.
Assemble the Bowls
- Add rice or pita pieces to each bowl.
- Top with chicken, tomatoes, cucumbers, onion, olives, and feta.
- Drizzle generously with garlic sauce.
- Finish with parsley and a squeeze of lemon.

Use chicken thighs for extra tenderness.

Add roasted chickpeas for crunch and protein.

Make it lighter: serve over greens instead of rice.

Meal-prep: store chicken, veggies, and sauce separately.