Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp chopped fresh herbs (parsley, cilantro, or dill)
  • Salt and pepper to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup mixed bell peppers, sliced
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced

Instructions:

  1. In a mixing bowl, combine soy sauce, olive oil, garlic powder, onion powder, and black pepper. Add chicken thighs and coat well. Marinate for at least 15 minutes or up to 2 hours refrigerated.
  2. In a small bowl, whisk together Greek yogurt, lemon juice, honey, and fresh herbs. Season with salt and pepper to taste. Set aside.
  3. Preheat grill or broiler to medium-high heat. Remove chicken from marinade and place on the grill. Cook for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  4. In each serving bowl, spoon 1/2 cup of cooked brown rice or quinoa. Arrange sliced chicken on top, followed by mixed bell peppers, cucumber, tomatoes, and avocado. Drizzle the nutritional sauce over the top.