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greek bowls

this is how we like to make our greek bowls! feel free to use this as a blueprint for your own creations!

ingredients


  • organic grape tomatoes (diced)
  • organic greens (butter lettuce/microgreens)
  • tzatziki sauce

    • ½ cup greek yogurt

    • ½ cup peeled & chopped cucumber

    • 3 tbsp fresh organic dill

    • 1 tsp chopped/minced garlic

    • 1-2 tbsp fresh lemon juice

    • mix & store in glass jar

    • best to prepare beforehand so flavors can meld

  • pickled onions (*prepped ahead of time*)

    1. chop red onion into thin slivers

    2. place in glass jar

    3. add 1 cup filtered water & ½ cup acv

    4. option to add honey, garlic powder, etc.

    5. mix & let rest overnight in fridge for perfect pickled onions

  • pasture-raised chicken thighs

    1. season chicken thighs with onion powder, garlic powder, salt, & paprika 

    2. sear chicken thighs for 2-3 min each side on med-high heat

    3. place in oven-safe dish & bake for 15-20 minutes at 400

    4. chop into bite-size pieces and set aside

  • roasted chickpeas

    1. 1 box organic chickpeas drained & rinsed

    2. spread chickpeas onto pan

    3. bake naked chickpeas for 20-30 min at 400

    4. once crisp, place hot chickpeas in bowl

    5. toss in evoo, s&p, garlic powder, & onion powder

    6. serve warm

  • coconut jasmine rice

    1. rinse 1 cup of jasmine rice with filtered water (follow packaging instructions)

    2. pour 1 can coconut milk into saucepan followed by rice

    3. bring to a boil over high heat

    4. once boiling, bring to low heat 

    5. cover and let simmer for 15 minutes (stir periodically and add water if absorbing coconut milk quickly)



how to make


  1. prepare tzatziki, pickled onions, chicken, chickpeas, rice, & tomatoes

  2. place greens on half of plate followed by coconut rice

  3. plate chickpeas, pickled onions, chicken, tomatoes, & feta crumbles (optional)

  4. top with tzatziki & eat up

 

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