Moving from LA to Wyoming definitely has its ups and down. The landscape here is diverse, the sky is beautiful, and the rent prices are…
*I need a minute here*
UNBELIEVABLE.
The food options, on the other hand, are… lacking. Don’t get me wrong, if you want a burger, a steak, or a domestic beer, then you’ve got options. If you want anything else, literally, ANYTHING ELSE, well then you better strap on your apron and equip yourself to prepare it in your own kitchen.
I love to bake. It never feels like a chore to me. Baking and I? We’re best friends.
Cooking on the other hand? I don’t know her. We just don’t connect. Maybe it’s the feminist in me. Maybe it’s because I don’t like touching slimy things. Or maybe it’s because I transform into a completely useless couch monster after the hour of 5pm.
Unfortunately, this doesn’t pan out well for someone who loves any and all types of food in a town with one (v average) food option.
SO UR GIRL HAS BEEN COOKIN.
And let me tell you, we’ve stumbled upon some gems.
Obviously I want to share them all with you immediately, but I’m doing my best to pace myself here and start with our favorite. The Greek Chicken Buddha Bowls.
It only seems right to start with a Greek dish to further fuel my obsession with all things Greek (including my husband C #HOLLA) so today, hitting the blog, are these BOMB ASS Greek Chicken Buddha Bowls.
This dish is high protein, low carb, and packs a PUNCH of fresh flavors to satisfy even the deepest and darkest of garlic cravings (we’ve all been there). Bonus? It whips up stupid fast and is completely fool-proof for even the most useless of the post-5pm-couch-monsters. Another bonus? They translate perfectly to a wrap for (ahem, picky husbands) any type of craving.
See below for all the dEATs (see what I did there? I’m a real food blogger now). xxoo happy hump day friends!
Greek Chicken Buddha Bowls
Ingredients
For the chicken
- 3 lb Chicken (cubed) (breast or thigh work) (… that's what he said?)
- 1 cup Greek yogurt
- 2 tbsp Olive oil
- 4 clove Garlic
- 1 medium Lemon
- 1 tsp Salt
- 1 tbsp Oregano (dried works)
- 1/4 bunch Fresh parsley (chopped)
- 1 pinch Cinnamon
- Fresh pepper to taste
For the bowl
- 1 med Cucumber (diced)
- 1 med Chopped red onion (Can be grilled or raw)
- 1 med Green onion (chopped)
- 6 cups Chopped lettuce
- 1/2 cup Feta cheese
- 1/2 cup Tzatziki (I used Falafel King)
- 1/2 cup Kraut (I used Red Beet and Cabbage from Wild Brine)
Instructions
For the chicken
- Combine your Greek yogurt, olive oil, garlic, Oregano, salt, parsley, cinnamon, and pepper in a bowl. Zest your lemon and add approximately 1/2 of its zest to the mixture. Use the other half to make my Blueberry Lemon Poppyseed Donuts. (Jk jk jk jk) (……)
- Juice your lemon and add all the juice to the mixture.
- Place your cubed chicken and mixture into a quart size bag and combine until chicken is thoroughly coated. If you have the time, let your chicken marinate in the fridge for a half hour.
- Place your chicken in a 9×13 glass dish and bake at 375 for 45-60 minutes (or until the chicken starts to turn golden on top)
For the bowl
- Divide all your vegetables evenly between 4 bowls.
- Top with approx one cup of chicken, sprinkle with feta, and finally, drizzle with your Tzatziki sauce.
- Stir your bowl into a colorful mess and devour 🙂