Easy Rotisserie Chicken Greek Bowls
Servings: 4
Ingredients
For the Tzatziki
- 7 ounces plain greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced Persian cucumbers
- 1 tablespoon finely chopped fresh dill fronds
- 3 garlic cloves, minced
- 1/2 teaspoon distilled white vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground white pepper
For the Chicken
- 4 cups shredded rotisserie chicken (from about 1 whole chicken)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cayenne red pepper (optional)
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Bowls
- 1 cup cooked brown rice
- 1/2 cup sliced kalamata olives
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 cups thinly sliced romaine lettuce
- 1/2 cup crumbled feta cheese
Instructions
Prepare the Tzatziki
- In a bowl, add the Greek yogurt, olive oil, cucumbers, dill, garlic, vinegar, lemon juice, salt, and white pepper and stir until well combined. Set aside until ready to serve.
Prepare the Chicken
- Heat the olive oil in a large skillet set over medium heat. Add the chicken, cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Heat until the chicken is well coated and just warmed through, 3 to 4 minutes.
Assemble the Bowls
- Divide the brown rice among four serving bowls. Top with the chicken, olives, tomatoes, red onions, lettuce, and feta cheese.
Nutrition
Calories: 749kcal | Carbohydrates: 21g | Protein: 76g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 246mg | Sodium: 1471mg | Potassium: 369mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2717IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 2mg