Chicken Sausage Greek Bowls

Name: Chicken Sausage Greek Bowls
Cook time: 25 mins
Yield: 4 servings
Ingredients: 1 English cucumber; 1 tsp salt, divided; 2-4 garlic cloves, grated or minced; 1 tsp white vinegar; 1 tbsp olive oil; 2 cups Greek yogurt; handful chopped dill; handful chopped mint; 1/4 tsp white pepper; 2 cups prepared rice; 1 package chicken sausage, sliced and sautéed; 10 oz cups package grape tomatoes, halved; 1 English cucumber, cut into 1/2 in pieces; pickled red onions; 1/4 cups feta; 1/2 cup kalamata olives; pita crackers or pita bread for serving

Mains

These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.

Servings: 4

Time: 25 mins

Ingredients

Tzatziki Sauce

1 English cucumber
1 tsp salt, divided
2-4 garlic cloves, grated or minced
1 tsp white vinegar
1 tbsp olive oil
2 cups Greek yogurt
handful chopped dill
handful chopped mint
1/4 tsp white pepper

Bowl

2 cups prepared rice
1 package chicken sausage, sliced and sautéed
10 oz cups package grape tomatoes, halved
1 English cucumber, cut into 1/2 in pieces
pickled red onions
1/4 cups feta
1/2 cup kalamata olives
pita crackers or pita bread for serving

Process

To make tzatziki sauce:
Use a box grater or food processor to chop or grate cucumbers. Toss the grated cucumbers with 1/2 tsp salt; in a thick napkin or cheesecloth to squeeze out as much liquid as possible.
In a large mixing bowl, mix garlic with remaining 1/2 tsp salt, white vinegar, and olive oil.
Add the grated cucumber to the bowl, and stir in yogurt, white vinegar, pepper, and herbs. Cover and refrigerate for 30 mins or more to thicken.
To prepare Greek bowls: Put 1/2 cup rice at the bottom of each dish or container, followed by sausage, tomatoes, and cucumbers. Top with pickled onions, feta, and olives, with pita chips on the side. Divide tzatziki into small dressing containers on the side for serving.

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