Greek Marinated Chicken Thighs 1/4 cup olive oil
juice of 1 large lemon
big pinch of sea salt
4 cloves garlic, sliced thin
2 tsp dried oregano
1-2 lb boneless skinless chicken thighs
1. Whisk together oil, lemon, sea salt, garlic and oregano.
2. Add to glass container or bag along with chicken thighs. Stir or shake to coat. Let marinate at least two hours. When ready to cook, remove from bag or container and add all (including marinade) to a glass dish.
3. Preheat oven to 375. Cook for 25-30 minutes, until chicken is cooked through. It should be moist and flavorful. Serve as part of bowl.
Avocado Green Goddess Dressing 1 whole avocado, diced
1/4 cup olive or avocado oil
1/4 cup chopped cilantro
1/4 cup chopped parsley 1 green onion 1 small garlic clove or 1/4 tsp garlic powder
2 tbsp lemon juice (more to taste)
big pinch sea salt 1. Blend all in a blender until smooth. Add more lemon juice as needed to taste. To thin, add water and blend well. To assemble bowl:
(Makes about 4) Greek Marinated Chicken (recipe above) 2 cups cooked orzo (whole wheat or regular) for gluten-free, use quinoa or pasta of choice Big handful spinach for each bowl
1/2 cup feta
1/2 cup pitted kalamata olives 1/2 cup sun dried tomatoes
1/2 english cucumber, halved and sliced thin
Divide orzo between bowls. Top with chicken, cucumber, spinach, sun dried tomatoes, feta and olives. Drizzle with green goddess dressing, if desired.