Greek Bowls

Langkah-langkah

1. Place the chicken in a bowl and toss with the oil, vinegar, paprika, oregano, salt, and pepper. Let sit while you prepare the tzatziki sauce and any desired toppings.

2. Prepare the Tzatziki: Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed. Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).

3. Heat a cast iron on similar sturdy, heavy-bottomed skillet over medium high heat. Once it's nice and hot, add the oil and swirl to coat. With tongs, remove the chicken thighs from the marinade and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 5 minutes (no peeking!).

4. After 5 minutes, lift the chicken and flip it over — if the chicken is sticking to the skilet, let it cook for 1 additional minute; it should remove easily.

5. Cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 5 to 6 minutes more. Remove to a cutting board and let rest 5 minutes. Cut into bite-sized pieces.

6. Assemble the Bowls: fill a big bowl with your desired mix of rice and lettuce, then top with the chicken and any desired toppings. Serve with tzatziki on top or alongside.