Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 tsp minced garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

For the Bowls

• 2 cups cooked brown rice or quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup chopped romaine lettuce
• ½ cup crumbled feta cheese
• Optional: Kalamata olives

Easy Greek Yogurt Sauce

• ¾ cup plain nonfat Greek yogurt
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1 tbsp chopped fresh dill (or ½ tsp dried dill)
• Pinch of salt

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine olive oil, lemon juice, garlic, oregano, basil, paprika, salt, and pepper.
3. Add chicken and toss until evenly coated.
4. Spread chicken on a parchment-lined baking sheet and bake for 20–25 minutes, or until cooked through and lightly golden.
5. While chicken bakes, whisk together all yogurt sauce ingredients.
6. Divide rice or quinoa among 4 bowls.
7. Top with lettuce, cucumber, tomatoes, red onion, baked chicken, feta, and olives if using.
8. Drizzle with the Greek yogurt sauce and serve.