Greek · Dinner
Chicken Yogurt Marinade Bowl
Grilled yogurt-marinated chicken thigh served over lemon rice with cucumber, tomato, red onion, and crumbled feta, finished with a garlic-lemon yogurt sauce and fresh parsley. The chicken develops a charred exterior and tangy herbaceous flavour typical of Greek souvlaki-style bowls.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
598Calories
48.3gProtein
27.8gFat
39.2gCarbs
7.4gSugar
2.9gFiber
612mgSodium
238mgChol
8.9gSat Fat
870mgPotassium
310mgCalcium
3.4mgIron
1.1mcgVitamin B12
15.2mgVitamin C
gluten-free
protein-rich
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized chunks and pat dry. Mince garlic, dice cucumber and tomato, slice red onion, chop parsley.
2
Marinate
Combine chicken with yogurt, minced garlic, lemon juice, dried oregano, and olive oil. Cover and refrigerate for 60 minutes.
3
Sear
Heat grill pan over medium-high heat. Cook chicken 10-12 minutes, turning occasionally, until charred and internal temperature reaches 165°F.
4
Build
Toss warm rice with lemon juice and salt. Whisk sauce yogurt with grated garlic and olive oil; season with salt and pepper.
5
Plate
Spoon lemon rice into bowl, top with grilled chicken, scatter cucumber, tomato, red onion, and feta around it, drizzle with yogurt sauce, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 120g120g plain yogurt
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 200g200g cooked basmati rice
- 2 tsp2 tsp lemon juice (for rice)
- 60g60g cucumber
- 60g60g tomato
- 30g30g red onion
- 56g56g feta
- 60g60g plain yogurt (for sauce)
- 1 clove1 clove garlic (for sauce)
- 2 tsp2 tsp olive oil (for sauce)
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
