Family Greek Chicken Crunch Bowls

Lemon-paprika chicken, grains, crisp vegetables, feta, and a cool yogurt sauce make a build-your-own dinner everyone can adjust.

Serves: 4   Prep: 20 minutes   Cook: 15 minutes

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 2 tablespoons extra-virgin olive oil, divided
• 1 lemon
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 2 cups cooked brown rice or quinoa
• 1 small romaine heart, chopped
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup crumbled feta
• 3/4 cup plain Greek yogurt
• 1 small garlic clove, grated
• 2 tablespoons chopped fresh dill

Instructions

1. Cut the chicken into 1-inch pieces. Toss with 1 tablespoon olive oil, the juice of half the lemon, paprika, oregano, and 1/2 teaspoon salt.
2. Stir the yogurt with the remaining lemon juice, garlic, dill, remaining salt, and 1 tablespoon water.
3. Heat a large skillet over medium-high. Cook the chicken in a single layer for 7 to 9 minutes, turning occasionally, until browned and 165°F inside.
4. Warm the rice or quinoa. Divide it among four bowls with romaine, cucumber, and tomatoes.
5. Add the chicken, feta, and yogurt sauce. Let everyone toss or keep the components separate.

Prep ahead

• Cook the grain, mix the sauce, and chop the vegetables up to 3 days ahead.

Easy swaps

• Use chickpeas or baked tofu for a vegetarian bowl.
• Swap feta for chopped olives if avoiding dairy.

Storage and reheating

Refrigerate chicken, grain, vegetables, and sauce separately for up to 3 days. Reheat only the chicken and grain.