Chef Jeremy's Chicken Souvlaki Bowl

Chicken Souvlaki Bowls

16oz    Chicken Breast

2 Cups Farro, Rice, or Quinoa

1 ea     Cucumber, peeled and seeded

1 ea     Red Bell Pepper

1 ea     Small Red Onion

1 ea     Zucchini

4 ea     Crimini or Button Mushrooms

6 ea     Cherry or Grape Tomatoes

½ Cup  Canned Chickpeas, drained and rinsed

1 ea     Lemon

3 ea     Garlic Cloves

2 Tbsp Fresh Oregano

1 Cup   Low or Non-fat Plain Greek Yogurt

2 Tbsp Fresh Dill

1 Tbsp Cider or Balsamic Vinegar

2 tsp    olive oil

TT        Salt and Pepper (to taste)

1. Begin by preheating oven to 400 degrees, then bring about 4 cups of water to a boil.
2. While waiting on the water to boil. Pound the chicken breasts until they have an even thickness. Lightly season the chicken with some salt and pepper. Heat a large saute pan with a small amount of olive oil over medium-high heat and sear each side of the chicken breasts for 1-2 minutes, or until golden brown. Transfer chicken to a foil lined baking sheet and place into the oven on the top rack for about 20 minutes, or until fully cooked.
3. Once water is boiling, add 2 Cups of farro, or other grain, reduce heat to a very light boil, and cook for 15-20 minutes.
4. Begin chopping the vegetables while the rest is cooking. Peel the cucumber, remove the seeds, then grate into a paper towel lined bowl with a cheese grater. If you do not have a grater, just chop the cucumber into very small chunks. Allow the grated cucumber to soak in the paper towel while you prepare the rest of the veggies.
5. Dice the zucchini and onion into ½ inch chunks. Quarter the mushrooms. Cut the cherry tomatoes in half. Drain, rinse, and fully strain the garbanzo beans. Add all of the veggies, except the cucumber, to a bowl and toss with chopped oregano, 2 minced garlic cloves, juice from half of the lemon, 1 tsp of olive oil, and a pinch of salt and pepper.
6. Pour the seasoned veggies onto a foil lined sheet pan and place onto the bottom rack of the oven. Cook for 10-15 minutes.
7. Use this time to check on the chicken and grains. If they are done, allow the chicken to rest on the counter before dicing. Strain off any excess water from the grains and set aside for now.
8. Lastly, mix together 1 cup greek yogurt, juice from the other ½ lemon, 1 tbsp vinegar, 1 tbsp chopped dill, 1 chopped garlic clove, and a pinch of salt and pepper. Then add the shredded cucumber from earlier and fold it into the yogurt to make Tzatziki.
9. Remove the veggies from the oven and begin building your bowl. Start with 1 cup of cooked grains, then top with about 1/3 of the roasted veggies, some diced chicken, and a tbsp or 2 of the fresh Tzatziki. There should be enough for 3 good sized and healthy servings or enough to save for leftovers!

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