Greek Chicken Bowls with Tomato and Cucumber Salad

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Greek Chicken Bowls with Tomato and Cucumber Salad

Greek-seasoned chicken thighs are served with garlicky Sun Gold tomatoes, lemony cucumber and romaine salad, crunchy pita chips, and fresh dill.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Dinner, Lunch

Cuisine: Greek

Servings: servings

Author: Gaby Dalkin

Ingredients

For the chicken:

1.5 pounds boneless skinless chicken thighs
2 tablespoons Dalkin & Co Greek Seasoning
1 lemon juiced
2 tablespoons olive oil
Kosher salt to taste

For the tomato salad:

2 cups Sun Gold tomatoes halved
2 tablespoons olive oil
2 cloves garlic finely minced or grated
Kosher salt to taste

For the cucumber salad:

2 Persian cucumbers very thinly sliced
1 tablespoon Dalkin & Co Greek Seasoning
1 lemon juiced
2 heads baby romaine thinly sliced
2 tablespoons olive oil

For serving:

2 cups pita chips roughly crushed
Fresh dill for garnish

Instructions

Toss the chicken thighs with the Greek Seasoning, lemon juice, olive oil, and a good pinch of salt. Let that sit for about 10 minutes while you prep everything else, or up to a few hours in the fridge if you're getting ahead of it.
Heat a large skillet over medium-high heat. Add the chicken and sauté for about 5 to 6 minutes per side, until deeply golden and cooked through. Let it rest for a few minutes, then slice.
While the chicken cooks, make the tomato salad. Toss the Sun Gold tomatoes with the olive oil, garlic, and a pinch of salt in a bowl.
For the cucumber salad, toss the thinly sliced cucumbers with the Greek Seasoning, lemon juice, and olive oil in a separate bowl. Let marinate for 10 minutes, then toss in the lettuce.
Divide the components among four bowls, keeping them in separate piles. Finish with a big handful of crushed pita chips for crunch and a scatter of fresh dill.

Notes

Give the chicken at least 10 minutes to marinate. That's enough time to season the thighs while you prep the other ingredients. If you're working ahead, refrigerate the chicken in the marinade for up to a few hours.
Use a hot skillet and give the chicken room to brown. Cook over medium-high heat and avoid overcrowding the pan so the thighs develop a deeply golden exterior instead of steaming.
Let the chicken rest before slicing. Give it a few minutes off the heat before cutting so it stays juicy.
Slice the cucumbers very thinly. A mandoline works especially well here and helps the cucumbers quickly absorb the lemon, olive oil, and Greek seasoning.
Give the cucumbers their full 10-minute marinade before adding the romaine. This gives them time to pick up the seasoning while keeping the lettuce crisp and fresh.
Grate or finely mince the garlic for the tomato salad. The finer the garlic, the more evenly it distributes through the olive oil and coats the tomatoes.
Save the pita chips and dill for last. Add both when you assemble the bowls so the pita stays crunchy and the dill tastes fresh.
To make this with ground chicken: Season 1.5 pounds of ground chicken with the Greek seasoning, lemon juice, olive oil, and salt as directed. Heat a large skillet over medium-high heat and cook the ground chicken, breaking it apart with a spoon, until cooked through and starting to get golden and crispy at the edges, about 8 to 10 minutes. Do not stir too frequently, letting it sit undisturbed for a minute or two between stirs is what gets you those crispy bits that make the bowl. Season to taste and pile into the bowls the same way as the sliced chicken.

Nutrition (estimated)