Ingredients
For the Chicken Marinade
2 chicken breasts (sliced into strips)
3 tablespoons olive oil
3 tablespoons Greek yogurt
3 cloves garlic (minced)
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
Salt and black pepper to taste
For the Garlic Yogurt Sauce
1 cup Greek yogurt
2 cloves garlic (minced)
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill (chopped)
Salt to taste
For the Bowl Base
2 cups cooked rice or couscous
2 pita breads (cut into wedges)
Toppings
1 cup cucumber (diced)
1 cup cherry tomatoes (halved)
1/4 red onion (thinly sliced)
1/2 cup olives (kalamata or mixed)
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley (chopped)
Instructions
Marinate the Chicken
In a bowl, mix olive oil, Greek yogurt, garlic, lemon juice, paprika, oregano, cumin, salt, and pepper. Add chicken strips and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 4–5 minutes per side until nicely charred and fully cooked.
Prepare the Garlic Yogurt Sauce
In a bowl, combine Greek yogurt, garlic, lemon juice, olive oil, dill, and salt. Mix until smooth and creamy.
Prepare the Base
Cook rice or couscous as directed. Warm the pita bread and cut into wedges.
Assemble the Bowls
Divide the base into bowls. Top with grilled chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
Finish and Serve
Drizzle generously with garlic yogurt sauce and sprinkle fresh parsley on top. Serve with pita wedges on the side.