Greek Chicken Bowl with Creamy Drizzle

Name: Greek Chicken Bowl with Creamy Drizzle
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Greek
Ingredients: Base ingredients; 1 cup barley or brown rice; 1 tsp kosher salt; Chicken ingredients; 1/3 cup Hellmann's Spicy Mayonnaise or Vegan Mayonnaise mixed with your favourite hot sauce; 1/4 cup extra virgin olive oil; 500 grams boneless skinless chicken breasts or thighs, cubed or could use torn cubes of tofu to make this vegetarian; 1 tsp garlic powder; 2 shallots, finely diced; 2 tsp smoked paprika; 1 tbsp chopped fresh oregano or dried oregano; 1 tsp kosher salt; pepper, to taste; Drizzle sauce ingredients; 1/2 cup 2% fat Greek yogurt (or coconut yogurt for a vegan option); 1/3 cup Hellmann's® Real Mayonnaise, Garlic Mayonnaise, or Vegan Mayonnaise; 1 garlic clove, finely grated; 1 lemon zest; 1/2 lemon juice; 2 tbsp finely chopped fresh dill; 2 tbsp finely chopped parsley; Greek salad ingredients; 2 Persian cucumbers, chopped; 2 bunches of baby gem lettuce hearts, cut 6 inches lengthwise; 1/2 small red onion, thinly sliced; 9 cherry tomatoes, cut in half; 100 grams feta cheese (or vegan feta), cut into small cubes; lemon slices, for serving; dill fronds, for serving

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	751.0 kcal
Protein (g)	41.8 g
Sugar (g)	6.2 g
Fat (g)	42.6 g
Fibre	7.8 g
Sodium(mg)	1583.0 mg
Saturated Fat (g)	7.8 g

4 People

Servings
20 Mins

Prep Time
40 Mins

Cooking Time
60 Mins

Ready In

Base ingredients
1 cup barley or brown rice
1 tsp kosher salt
Chicken ingredients
1/3 cup Hellmann's Spicy Mayonnaise or Vegan Mayonnaise mixed with your favourite hot sauce
1/4 cup extra virgin olive oil
500 grams boneless skinless chicken breasts or thighs, cubed or could use torn cubes of tofu to make this vegetarian
1 tsp garlic powder
2 shallots, finely diced
2 tsp smoked paprika
1 tbsp chopped fresh oregano or dried oregano
1 tsp kosher salt
pepper, to taste
Drizzle sauce ingredients
1/2 cup 2% fat Greek yogurt (or coconut yogurt for a vegan option)
1/3 cup Hellmann's® Real Mayonnaise, Garlic Mayonnaise, or Vegan Mayonnaise
1 garlic clove, finely grated
1 lemon zest
1/2 lemon juice
2 tbsp finely chopped fresh dill
2 tbsp finely chopped parsley
Greek salad ingredients

Greek Salad

2 Persian cucumbers, chopped
2 bunches of baby gem lettuce hearts, cut 6 inches lengthwise
1/2 small red onion, thinly sliced
9 cherry tomatoes, cut in half
100 grams feta cheese (or vegan feta), cut into small cubes
lemon slices, for serving
dill fronds, for serving

MADE WITH

Cook grain of choice according to package instructions in a large pot of boiling water with salt, about 30 to 45 minutes. Drain and set aside.
Preheat the oven to 425F.
Toss together all ingredients for the chicken in a large bowl. Transfer to a parchment lined sheet pan and bake in the oven for 15 minutes. Toss it and broil for another 2 minutes if needed. Set aside.
In a bowl, combine the drizzle sauce ingredients and mix well. Set aside.
Combine the Greek salad ingredients in another bowl.
Assemble the bowls by adding a generous portion of grain, chicken and Greek salad in large shallow bowl. Garnish with a large dollop of sauce, lemon slices and dill fronds.