Ingredients

• 2 cups leftover shredded chicken
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Zest and juice of 1 lemon
• 2 tbsp chicken broth (or water)
• 1 tbsp fresh dill, chopped
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• 2 cups cooked quinoa, brown rice, or mixed greens (for the base)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the leftover shredded chicken, dried oregano, and onion powder. Toss to coat the chicken in the aromatics.
3. Pour in the chicken broth (or water) and lemon zest. Cook for 3-4 minutes, stirring occasionally, until the chicken is heated through and the moisture has mostly evaporated, leaving the edges slightly crispy.
4. Remove the skillet from the heat and stir in the fresh lemon juice and chopped dill.
5. Assemble your bowls by dividing the cooked base (quinoa, rice, or greens) between two dishes.
6. Top each bowl with a generous portion of the warm lemon-herb chicken.
7. Arrange the cherry tomatoes, cucumber, red onion, and kalamata olives around the chicken.
8. Finish with crumbled feta cheese and a large dollop of tzatziki sauce. Serve immediately and enjoy the Mediterranean magic!