Greek Chicken Buddha Bowls
Grain-free, gluten-free, low-carb, easy dinner
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 9x13 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 :)
Notes
If you're feeling fancy, you can take your diced cucumber and make a super easy cucumber salad with your red onion. Simply finely slice some of your onion, combine it with the cucumber and some olive oil, lemon juice, salt and pepper, and you have a beautiful addition to your table!