Lemon Oregano Chicken Mediterranean Bowls ⤵️

Ingredients

• 1.5 lb boneless skinless chicken thighs, cubed or whole

• 3 tbsp olive oil

• 3 cloves garlic, minced

• Zest of 1 lemon

• 2 tbsp lemon juice

• 2 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp black pepper

Instructions

1. Combine everything in a bowl. Toss well.

2. Marinate 15 minutes minimum; overnight is best.

3. Cook on a grill or in a skillet over medium-high heat 4–6 minutes per side until browned and 160–165°F internal.

4. Rest 5 minutes, then slice.

Rice

Ingredients

• 1 cup dry jasmine rice

• 1¾ cups water

• ½ tsp salt

• 1 tbsp olive oil

• Squeeze of lemon, chopped parsley

Instructions

1. Combine rice, water, and salt.

2. Bring to boil, cover, reduce to low, cook 15 minutes.

3. Remove from heat, rest 10 minutes.

4. Fluff and stir in olive oil and lemon.

Tomato Salad

Ingredients

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, thin sliced

• 1 tbsp olive oil

• 1 tbsp red wine vinegar

• Pinch salt

Instructions

1. Toss everything together.

2. Let sit at least 10 minutes.

Quick Tzatziki

Ingredients

• 1 cup plain Greek yogurt

• 1 clove garlic, grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• ¼ cup grated cucumber (if you have one, the kids ate the one I bought for this)

• ½ tsp salt

Instructions

1. Mix.

2. Refrigerate until ready.