Greek Chicken Lentil Bowl

A delicious Greek-inspired chicken and lentil bowl that's perfect for weeknight meals and meal prep. Light and fresh, it's a great choice even in the chilly months.

By @foodiefromvt

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1.5 lb chicken thighs
• 0.25 cup Greek yogurt
• 3 tbsp olive oil
• 3 cloves garlic cloves, grated
• 2 tbsp lemon juice
• 2 tsp oregano
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp pepper
• 1 cup green or brown lentils, dry
• 0.67 cup greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic clove, grated
• 2 tbsp dill
• 0.25 tsp salt
• 2.5 oz feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumber
• 1 cup chickpeas, drained and rinsed
• 0.25 cup diced red onion
• 1 tbsp lemon juice
• 2 tsp oregano
• 3 tbsp olive oil
• 1 to taste salt
• 1 to taste pepper

Instructions

1. Combine all the chicken ingredients in an airtight container.
2. Transfer the chicken to the fridge to marinate for at least 30 minutes up to 4 hours.
3. Cook the lentils as per the package instructions. Leave in the pot to keep warm.
4. Make the tzatziki by mixing all ingredients until combined. Set aside.
5. Heat a large skillet with a drizzle of oil over medium high heat. Shake excess liquid off the chicken thighs and transfer to the skillet. Cook for 6-8 minutes undisturbed, then flip and cook an additional 5-6 minutes until cooked through.
6. Meanwhile, combine the tomatoes, cucumber, onions, chickpeas, feta, lemon juice, olive oil and oregano. Season to taste with salt and pepper.
7. Once the chicken is done, dice it into cubes and assemble the bowls. Add a scoop of lentils, top with the vegetable mixture, a spoonful of tzatziki and diced chicken. Drizzle additional olive oil, salt and pepper.