Mediterranean Chicken Bowls

Name: Mediterranean Chicken Bowls
Cook time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 120 g plain Greek yogurt for dressing; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 10 g fresh parsley chopped; 10 ml olive oil divided; 1 g dried oregano divided; 1 g garlic powder divided; 3 g fine salt divided; 0.5 g black pepper divided; 30 ml water for loosening the dressing if needed; 680 g boneless skinless chicken breast trimmed and patted dry; 1 g dried oregano divided; 1 g garlic powder divided; 4 g fine salt divided; 0.5 g black pepper divided; 10 ml olive oil divided; 10 ml olive oil divided; 180 g mixed salad greens washed and dried; 200 g cucumber diced; 200 g cherry tomatoes halved; 60 g red onion thinly sliced; 80 g pitted kalamata olives halved; 120 g feta cheese crumbled

A fast bowl dinner built around grilled chicken, chopped vegetables, and a tangy yogurt-lemon dressing. The chicken is seasoned simply so the herbs, olives, and feta stay clear in the final bowl.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

120 g plain Greek yogurt for dressing
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
10 g fresh parsley chopped
10 ml olive oil divided
1 g dried oregano divided
1 g garlic powder divided
3 g fine salt divided
0.5 g black pepper divided
30 ml water for loosening the dressing if needed
680 g boneless skinless chicken breast trimmed and patted dry
1 g dried oregano divided
1 g garlic powder divided
4 g fine salt divided
0.5 g black pepper divided
10 ml olive oil divided
10 ml olive oil divided
180 g mixed salad greens washed and dried
200 g cucumber diced
200 g cherry tomatoes halved
60 g red onion thinly sliced
80 g pitted kalamata olives halved
120 g feta cheese crumbled

Instructions

Whisk the yogurt, lemon juice, lemon zest, parsley, 10 ml of the olive oil, 1 g of the oregano, 1 g of the garlic powder, 3 g of the salt, and 0.5 g of the black pepper in a small bowl. Add the water only if you want a thinner dressing. The dressing is smooth and spoonable; it should taste bright and lightly garlicky.
Season the chicken with the remaining oregano, garlic powder, salt, black pepper, and 10 ml of the olive oil. Let it sit while you prep the vegetables. The chicken is evenly coated with seasoning and looks lightly glossy.
Heat the remaining 10 ml of olive oil in a large grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, depending on thickness, until browned outside and the thickest part reaches 74 C. The chicken is browned with clear grill marks or sear marks and the internal temperature reads 74 C.
Transfer the chicken to a cutting board and rest for 5 minutes, then slice it across the grain. The juices settle and the slices look moist, not dry.
Assemble the bowls with greens, cucumber, tomatoes, red onion, olives, and feta. Top with sliced chicken and spoon the dressing over each bowl. Each bowl is layered and ready to serve, with dressing lightly coating the greens and chicken.