Greek High-Protein Chicken and Rice Bowl

The original video

Ingredients

• 900 g (approximately 2 lb) chicken fillet (boneless, preferably chicken thighs)
• 3-4 tablespoons olive oil
• 200 g Greek yogurt
• Juice and zest of 1-2 lemons (to taste)
• Salt and pepper (to taste)
• Spices of your choice (e.g., oregano, garlic powder, paprika)
• 1-2 fresh cucumbers, finely chopped
• 1-2 tomatoes, diced
• 1 small red onion, finely chopped
• 1-2 sweet peppers, chopped
• 100 g olives (optional)
• 100 g feta cheese, crumbled
• Olive oil and lemon juice for dressing
• 2-3 cups cooked rice (regular rice, quinoa, cauliflower rice, or brown rice)

Instructions

1. In a deep bowl, combine the olive oil, Greek yogurt, lemon juice and zest, salt, pepper, and chosen spices, then add the chicken and coat it evenly.
2. Marinate the chicken for at least 30 minutes, or a few hours to overnight for better flavor.
3. Heat a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 6-8 minutes per side.
4. Make the Greek salad by mixing the cucumbers, tomatoes, onion, sweet pepper, and olives, then add the crumbled feta and dress with olive oil and lemon juice.
5. Plate the rice, top with the chicken, and add the Greek salad on the side, drizzling with olive oil if desired.