whole and heavenly oven
- Marinated and grilled on skewers alongside zucchini and peppers. - Served in hearty rice bowls with homemade tzatziki sauce and lots of toppings. - Easy to meal-prep for dinners all week!
- Lemon juice - Garlic - Olive oil - Oregano - Mint - Parsley - Chicken thighs
- Greek yogurt - Cucumber - Zucchini - Sweet pepper - Rice - Toppings (feta, olives, tomatoes, etc.)
1
In a medium bowl, whisk lemon juice, olive oil, garlic, oregano, salt, and pepper until smooth. Add chicken to marinade and fold until evenly submerged. Marinate chicken at least 2 hours or up to 12.
2
In a medium bowl, combine greek yogurt, cucumber, lemon juice, garlic, parsley, and mint. Season tzatziki with salt and pepper to taste.
3
Remove chicken from marinade and thread onto skewers along with zucchini and sweet pepper.
4
Grill chicken souvlaki and vegetables over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender.
5
Scoop rice into serving bowls and top with chicken souvlaki, shredded lettuce, cherry tomatoes, kalamata olives, flatbread, feta, and tzatziki sauce.