FACT: Everything is better in a bowl.
There is something about a bowl that immediately sets the mood to cozy. It’s like jazz and scented candles, except that this ambiance just happens to be edible.
That sentence is one of the weirdest things I have ever written but I am still totally sold.
This is a bowl of warm-weather food at its best. Everything is so fresh and simple and the definition of patio fare.
We have got a whole lot going on in this bowl of ours so let’s get to it.
This recipe requires a decent amount of chopping and tossing, but still comes together pretty quickly. Just turn up your favorite playlist and take out the workday’s angst on some colorful vegetation.
Olive and rainbow pepper salad with lemon zest may become your new favorite condiment. I would be more than content sitting down with this salad, a baguette, and some fresh ricotta. I love all the brine-y notes from the olives.
We are heading into the season where I want to pile fresh taziki on everything. It brings a lot of richness and tang to this bowl and it feels so healthful.
We also have some simple sun-dried tomato orzo joining the party because my goal in life is to sneak pasta into every meal I can.
Now, we move onto the protein - the real star player of this bowl.
Lemon and yogurt chicken.
It is one of the quickest chicken recipes in my weeknight arsenal and is so packed with flavor.
After a quick marinade in greek yogurt, lemon juice, garlic and olive oil, the chicken is spread out onto a sheet pan and baked while you pull together any remaining components. You could also grill this chicken on kabobs!
I have stuffed this chicken in pitas for us too. We are obsessed.
Now, we make like Avengers and assemble.
A spoonful of orzo, a bit of olive and pepper salad, more than a little taziki, chicken, and a generous dose of feta and fresh mint to top it off! Oh, and naan too, if you’re feeling carb-y (I am always feeling carb-y).
I love so many things about this bowl. It is so fresh, and I am in love with the fact that it can be served hot or cold, making it perfect for picnics! It also makes a great family-style meal because everyone can build their own bowl to suit their taste!
Summer is coming and I am ready and waiting with dinner in hand!
Lemon & Yogurt Greek Chicken Bowls
Cook’s Note: All elements can be made several hours in advanced and served cold, if desired.
FOR THE CHICKEN
1 1/2 lbs boneless skinless chicken breasts, cubed
1 cup full-fat greek yogurt
4 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
In a medium mixing bowl, whisk to combine yogurt, garlic, lemon juice, olive oil, and salt. Add chicken and toss to coat.
Cover the bowl with plastic wrap and refrigerate for thirty minutes. While the chicken marinates, prepare the taziki and olive salad (recipes follow).
Preheat your oven to 400 degrees F.
Spread the marinated chicken out onto a large baking sheet and bake for 30 minutes; stirring often. While the chicken bakes, prepare the orzo.
FOR THE TAZIKI
1 cup cucumber, diced
3/4 cup full-fat greek yogurt
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 clove garlic, minced
In a small bowl, whisk together yogurt, olive oil, salt, and garlic. Toss in cucumbers.
Cover the bowl with plastic wrap and refrigerate until ready to use.
FOR THE OLIVE SALAD
1/2 cup kalamata olives
1/2 cup garlic-stuffed olives
1 cup finely diced mini sweet peppers
3 tablespoons extra virgin olive oil
1 1/2 teaspoons lemon zest
Toss all ingredients together in a small bowl and cover with plastic wrap until ready to use.
sun-dried tomato orzo
1 cup uncooked orzo
3 tablespoons unsalted butter
1/4 cup finely diced sun-dried tomatoes
Fill a small saucepan with water and season with salt. Bring the water to a boil over high heat.
When the water is boiling rapidly, add orzo. Cook for 10 minutes; until al dente.
Drain the pasta and toss together with butter and sun-dried tomatoes.
fresh naan, warmed (if desired)
fresh mint, finely diced
prepared olive salad
Assemble each bowl by adding a portion of chicken, orzo, and olive salad to each bowl. Top with taziki and fresh mint. Serve alongside warm naan.