Lemon Garlic Chicken

2 boneless, skinless chicken breasts, diced

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Rice Bowl

2 cups cooked rice

2 cups baby spinach

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

2 tablespoons fresh parsley, chopped

Creamy Lemon Feta Sauce

1 cup feta cheese

1/2 cup Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

Optional Garnish

Extra crumbled feta cheese

Fresh parsley

Lemon wedges

Cucumber slices

Cracked black pepper

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, sea salt, and black pepper.

Add the diced chicken and marinate for 15–20 minutes.

Heat a large skillet over medium-high heat and cook the marinated chicken for 6–8 minutes until golden brown and fully cooked.

In a food processor or blender, combine feta cheese, Greek yogurt, lemon juice, lemon zest, olive oil, garlic, dill, and black pepper. Blend until smooth and creamy.

Divide the cooked rice among serving bowls.

Top with baby spinach, cucumber, cherry tomatoes, red onion, and the cooked lemon garlic chicken.

Drizzle generously with the creamy lemon feta sauce.

Garnish with extra feta cheese, fresh parsley, lemon wedges, cucumber slices, and cracked black pepper.

Serve immediately while fresh and flavorful.

Calories: ~540 per serving

Carbohydrates: 45g

Fat: 21g

Protein: 41g

Fiber: 4g

Sugar: 5g