Greek Chicken Bowls

Ingredients

• 🍗2 Chicken Breasts
• •1 Zucchini
• 🧂3 Bell Peppers (Tri-Colored)
• 🧅1/2 Red Onion
• 🥛1 1/4 Cup Greek Yogurt
• •1 Large Cucumber
• 🍋1 Lemon
• •1 Cup Rinsed Chickpeas
• •1 Tbsp Tahini
• 🫒4 Tbsp Olive Oil
• •1 Cup Brown Rice
• 🧄2 Cloves Garlic
• •1/4 Cup Feta
• 🌿to taste Dill Weed
• 🧂to taste Lemon Pepper
• 🌿to taste Smoked Paprika
• 🧂to taste Salt

Instructions

1. 1Chop your chicken breasts into cubes and place in a bowl. Mix in 1/4 cup greek yogurt, 1 tbsp olive oil, salt, lemon pepper, smoked paprika, and dill weed to taste. Stir until all cubes are fully covered and marinate in the fridge for 30 mins.
2. 2Preheat the oven to 450F. Chop your bell peppers, zucchini, and red onion into thin slices. Place on a baking sheet and drizzle with olive oil, lemon pepper, and dill weed. Place vegetables in the oven once heated for 20 minutes.
3. 3Remove chicken from the fridge and place into a pan with 1 tbsp olive oil and 1 crushed garlic clove. Sauté on low to medium heat for 30 minutes, until thoroughly cooked with golden brown edges.
4. 4While the chicken and vegetables cook, you can prepare your tzatziki. Grate one large cucumber and strain. Add your strained cucumber to a bowl and add 1 cup strained greek yogurt. Mix in 1 tbsp olive oil, 1 half lemon juice, salt, pepper, and dill weed.
5. 5Add 1 cup strained and rinsed chickpeas to your blender, 2 tbsp olive oil, 1 tbsp tahini, salt, pepper and 1 clove garlic. Blend and add olive oil until desired consistency.
6. 6Heat 1 cup rice, top with chicken and vegetables. Drizzle with tzatziki and one dollop of hummus. Top with dill weed and drizzle olive oil for desired moisture. Squeeze 1 half lemon juice over top for taste.