Ingredients:

For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/4 cup chopped cucumber
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
For the Bowls:
2 cups cooked rice or quinoa
1 red bell pepper, sliced and grilled
1/2 red onion, sliced and grilled
1/4 cup crumbled feta cheese
Fresh parsley, for garnish
Instructions:
1. Prepare the Chicken:
In a large bowl, combine the olive oil, oregano, garlic powder, salt, black pepper, and red pepper flakes (if using). Mix well.
Add the chicken to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
2. Cook the Chicken:
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
3. Make the Tzatziki Sauce:
In a medium bowl, combine the Greek yogurt, chopped cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt and pepper to taste. Mix until well combined. Adjust seasoning as needed.
4. Grill the Vegetables:
While the chicken is cooking, grill the sliced red bell pepper and red onion until tender and slightly charred, about 3-4 minutes per side.
5. Assemble the Bowls:
In serving bowls, layer the cooked rice or quinoa, sliced grilled chicken, grilled red bell pepper, and grilled red onion.
Drizzle with tzatziki sauce and sprinkle with crumbled feta cheese. Garnish with fresh parsley.
6. Serve:
Enjoy your Greek Chicken Bowls with Tzatziki Sauce warm! These bowls are perfect for meal prep or a healthy weeknight dinner.