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Greek Rotisserie Chicken Bowls

ChickenStove-TopVegetable
Time :30 minutes
Yield :4 servings
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A little Mediterranean magic never made anyone frown when dinnertime rolled around. These Greek Rotisserie Chicken Bowls prove that and then some! The chicken is savory and delicately seasoned, and it comes served with nutty brown rice and classic Greek favorites like olives and sharp feta cheese. But the real secret to Greek Rotisserie Chicken Bowls' amazing flavor is the creamy, refreshing, homemade tzatziki sauce drizzled over everything. A little Mediterranean magic for everyone!
A little Mediterranean magic never made anyone frown when dinnertime rolled around. These Greek Rotisserie Chicken Bowls prove that and then some! The chicken is savory and delicately seasoned, and it comes served with nutty brown rice and classic Greek favorites like olives and sharp feta cheese. But the real secret to Greek Rotisserie Chicken Bowls' amazing flavor is the creamy, refreshing, homemade tzatziki sauce drizzled over everything. A little Mediterranean magic for everyone!

Ingredients

For the tzatziki:

  • 7 ounces 2% or whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup Persian cucumber finely diced
  • 1 tablespoon fresh dill fronds finely chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon distilled white vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 teaspoon kosher salt plus more, to taste
  • 1/2 teaspoon white pepper

For the chicken:

  • 2 tablespoons extra-virgin olive oil
  • 1 rotisserie chicken shredded
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • salt to taste
  • pepper to taste

For the bowls:

  • 1 cup brown rice cooked
  • 1/2 cup kalamata olives sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 2 cups romaine lettuce thinly sliced
  • 1/2 cup feta cheese crumbled

Directions

  • In a bowl, add the yogurt, 2 tablespoons of the olive oil, the cucumber, the dill, the garlic, the vinegar, the lemon juice, 1/4 teaspoon of the salt, and the white pepper and stir until well-combined.
  • Taste the tzatziki and add the extra salt as needed, stir, and set it aside.
  • In a skillet over medium heat, add the remaining olive oil.
  • Add the chicken, the cumin, the paprika, the garlic powder, the cayenne, the extra salt, and the pepper to the hot oil and stir until the chicken is well-coated.
  • Cook the chicken mixture, while stirring, until just warmed through, about 3-4 minutes.
  • Divide the brown rice and the chicken mixture evenly among four serving bowls.
  • Drizzle the bowls with the tzatziki.
  • Top the bowls evenly with the olives, the tomatoes, the onions, the lettuce, and the feta.
  • Serve.
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