Greek Chicken Bowl

About the Contributor:

Amanda Wilson is a wife, mama, foster mama, and licensed RN. She provides practical, realistic, and approachable ideas for clean eating and fitness through www.awilsonwellness.com.

• 1 pound chicken tenders
• Zest of 1/2 lemon
• Juice of 1 lemon (same lemon from zest)
• 1 tsp minced garlic
• 1/2 cup plain greek yogurt
• 2 tsp salt/garlic/pepper seasoning, divided
• 1/2 tsp dill weed
• 1 tsp oregano
• 2 zucchini, quartered
• 2 bell peppers, sliced
• 1 onion, quartered (note: could do the 1/2 bag frozen peppers + onions)
• Avocado Oil

Directions: 

1. CHICKEN - Place chicken in a ziplock bag or shallow dish.  Mix lemon, minced garlic, on teaspoon of the salt/pepper/garlic powder seasoning, dill weed, oregano, and yogurt together + pour over chicken.  Make sure chicken is covered + allow to marinate in fridge overnight or at least for 30 min-1 hour.  Bake it at 375 for 15-20 minutes or on a skillet for 5 min on each side.

2. VEGGIES - Pile up zucchini, bell peppers, and onions on a roasting pan + drizzle 1 tbsp oil.  Season with a teaspoon of the pink salt/pepper/garlic powder seasoning.  Massage oil and seasonings to cover veggies well.   Roast at 400 for 20 minutes, flip, then 5 more minutes until crispy. 

   When cooked, cut chicken in cubes chicken and combine with veggies together in a bowl.

3. FOR KEBABS - Cut chicken into 2-inch pieces before marinating. When marinated, assemble the chicken and veggies onto a skewer and grill over medium heat for 8-10 minutes, turning once or twice. Consider doubling the marinade to set aside and use for dipping!

4. OPTIONAL - Pair with couscous, cauliflower rice, or white rice.