Greek Chicken Bowls

Ingredients

chicken breastsboneless skinless

Pescatarianextra-firm tofu pressed and cubedpat dry, sear longer for color

3 lbs2 1/4 lb

Greek yogurt

Veganfull-fat coconut milk

1 1/2 cup1 1/2 cup

olive oil

3 tbsp

lemon juice

3 tbsp

honey

Veganmaple syrup

1 1/2 tbsp1 1/2 tbsp

garlicminced

6 cloves

dried oregano

3 tsp

dried thyme

1 1/2 tsp

sea salt

3 tsp

black pepper

3/4 tsp

brown ricecooked

4 1/2 cups

cucumberscut into quarter moons

3 cups

cherry tomatoeshalved

3 cups

red onionsliced into thin quarter moons

1 1/8 cup

kalamata olives

1 1/8 cup

avocado

1 1/2 medium

feta cheesecrumbled

Vegannutritional yeastmix with squeeze of lemon

1 1/8 cup1 1/8 cup

pine nuts

Nut-freetoasted sunflower seeds

3/4 cup3/4 cup

sour cream

Veganfull-fat coconut milk

1 1/2 cup1 1/2 cup

cucumbergrated

3/4 cup

fresh dill

3 tbsp

lemon wedges

for serving

Method

1. 01Pat chicken dry and place in a large zip-lock bag. If thick or uneven, slice horizontally or pound with a meat mallet.
2. 02Whisk Greek yogurt, olive oil, lemon juice, honey, garlic, oregano, thyme, salt, and pepper until smooth.
3. 03Pour marinade into bag with chicken, seal, and coat. Marinate 30 minutes to 2 hours at room temperature, or up to 8 hours in the fridge.30 min
4. 04Make tzatziki. Whisk sour cream, grated cucumber, fresh dill, lemon juice, salt, and pepper. Refrigerate to develop flavors.
5. 05Cook marinated chicken by pan searing, baking, grilling, or air frying. Rest 5 minutes on a cutting board, then slice against the grain.15 min
6. 06Divide rice evenly among 4 bowls. Layer each with cucumbers, tomatoes, red onion, kalamata olives, avocado, and sliced chicken.
7. 07Top each bowl with feta cheese, pine nuts, tzatziki sauce, and lemon wedges.