Greek Chicken Bowls (Fresh & Juicy)

Pat the chicken dry with paper towels and place it in a large zip-lock bag. (If they are thick or uneven, you may want to slice them horizontally or pound with a meat mallet.)

In a small to medium bowl, combine the Greek yogurt, olive oil, lemon juice, honey, garlic, Italian seasoning, salt, and pepper. Whisk until smooth.

Pour the Greek yogurt marinade into the bag with the chicken, seal, and move around to coat. Marinate for at least 30 minutes, up to 2 hours at room temperature, or in the fridge for up to 8 hours.

Meanwhile, make the tzatziki sauce. Refrigerate to let the flavors develop.

Right before you're ready to eat, cook the yogurt marinated chicken like this – you can choose pan sear, bake, grill, or air fry. Let the cooked chicken rest for 5 minutes on a cutting board, then slice against the grain.

Meanwhile, divide the remaining ingredients evenly among the bowls. Layer each Greek chicken bowl with about 1/2 cup of rice, 1/3 cup each of cucumbers and tomatoes, 2 tablespoons each of red onions and olives, 1/3 of an avocado, and 4 ounces of sliced cooked chicken breast (or simply 1/6 of the total amount). Finish each bowl with 2 tablespoons of feta cheese, 1 tablespoon of pine nuts, 1/4 cup of tzatziki sauce, and lemon wedges for serving.