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.)
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.
In a medium bowl, combine greek yogurt, cucumber, lemon juice, garlic, parsley, and mint. Season tzatziki with salt and pepper to taste.
Remove chicken from marinade and thread onto skewers along with zucchini and sweet pepper.
Grill chicken souvlaki and vegetables over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender.
Scoop rice into serving bowls and top with chicken souvlaki, shredded lettuce, cherry tomatoes, kalamata olives, flatbread, feta, and tzatziki sauce.