Step-by-Step Instructions

1. 1.Prepare the Chicken Marinade

   In a bowl, combine olive oil, Greek yogurt, lemon zest, lemon juice, salt, black pepper, smoked paprika, dried oregano, and garlic powder. Mix well until fully combined.

2. 2.Marinate the Chicken

   Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes, or ideally for a few hours in the refrigerator for best flavor.

3. 3.Cook the Chicken

   Heat a pan over medium-high heat. Add the marinated chicken thighs and cook for 6-8 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).

4. 4.Prepare the Greek Salad

   In a large bowl, combine finely diced mini cucumbers, red onion, green bell pepper, halved cherry tomatoes, chopped Kalamata olives, fresh parsley, fresh dill, and crumbled feta cheese. Drizzle with olive oil and red wine vinegar. Season with salt, black pepper, and dried oregano. Toss gently to combine.

5. 5.Cook the Rice

   Prepare the Kaizen rice (or regular rice) according to package instructions. The video shows adding it to boiling water and cooking until tender.

6. 6.Prepare the Tzatziki

   In a separate bowl, combine grated cucumber (squeezed dry to remove excess water), Greek yogurt, chopped fresh dill, minced garlic, lemon juice, and olive oil. Season with salt and black pepper. Mix well until smooth and creamy.

7. 7.Assemble the Bowl

   Place a serving of cooked rice at the bottom of a bowl. Top with the cooked Greek chicken thighs. Add a generous portion of the Greek salad on one side and spoon a dollop of the fresh tzatziki on the other. Garnish with fresh cucumber slices if desired. Serve immediately and enjoy!