Cook what you grow
Greek Chicken Bowls with Cucumber-Tomato Salad
Oregano-marinated chicken over rice with a crunchy cucumber-tomato salad, feta, and a lemony yogurt sauce, a cooling dinner for the height of cucumber season.
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Ingredients
serves 4From the garden
- 2 medium cucumbers, chopped
- 2 medium ripe tomatoes, chopped
- ¼ medium red onion, very thinly sliced
- ¼ cup fresh herbs (dill, mint, or parsley), chopped
From the pantry
- 1½ lb boneless chicken breasts, cut into 1-inch pieces
- 1½ cups long-grain rice · dry
- ¾ cup plain Greek yogurt
- ½ cup crumbled feta (optional)
- 2 lemons
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tbsp red wine vinegar
- salt · to taste
- black pepper