2 cup diced English cucumber, about ⅔ of a large English cucumber
1½ tablespoons finely diced red onion
½ - 1 clove garlic, minced
1½ tablespoons olive oil
2 teaspoons red wine vinegar
1 tablespoon feta cheese crumbles
Salt and pepper to taste
1 tomato, for garnish
for the yogurt mint sauce
1 container plain nonfat Greek yogurt, about 5.3 ounces
2 leaves fresh mint, chopped
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon olive oil
Directions
for the chicken
In a shallow bowl or container big enough to fit the chicken, whisk together the olive oil, lemon juice, dried oregano, dried parsley, garlic powder, salt and black pepper. Add the chicken and make sure all the pieces get completely coated. Marinate in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees F.
When the chicken is done marinating, bake for 30 minutes (22 minutes for tenders) or until they register 165 degrees F with a meat thermometer. Let cool slightly then dice and divide among the 4 containers.
for the cous cous
Bring ½ cup water to boil in a small saucepan. Remove the pan from the heat. Add the cous cous and a pinch of salt. Stir then cover, letting sit for 10 minutes. The cous cous should absorb the water and be soft. Fluff with a fork then stir in the lemon zest and chopped parsley. You can add some olive oil if you would like, but I skipped it since I was trying to reduce the amount of oil in the overall dish. Divide the cous cous among the 4 containers.
for the cucumber salad
Combine the diced cucumber, diced red onion, minced garlic, olive oil and red wine vinegar in a small bowl. Season with salt and pepper to taste. Divide among the 4 containers then divide the feta cheese between the 4 containers and sprinkle on top of the salad.
for the yogurt mint sauce
Combine all the ingredients in a small bowl. Divide among the 4 containers.
Notes
This bowl is meant to be eaten cold because of the cucumber salad and yogurt sauce.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/29/greek-chicken-bowls/