Greek Chicken Bowls

Make the tzatziki sauce by combining the Greek yogurt, cucumber, garlic, lemon juice, zest and dill in a small bowl. Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference. Store in the fridge until ready to serve. 2. Make cucumber salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve. 3. Preheat oven to 425°F. In a small bowl mix together salt, dried oregano, onion powder, garlic powder, pepper and lemon zest. 4. Pat chicken dry then coat with the seasoning mixture. 5. Add chicken thighs to a 9×13 baking dish. Bake for 25-30 minutes, until chicken is browned and the internal temperature reaches 165°F. Remove from oven and transfer to a cutting board. Let the chicken rest for about 5 minutes before slicing. 6. While the chicken is baking, cook the rice pilaf according to the package instructions. 7. To assemble bowls, divide the rice between four bowls, followed by 1-1 ½ cups of mixed greens, ¼ of the chicken, ¼ of the cucumber tomato salad, 1 Tablespoon tzatziki, 1 Tablespoon hummus and 1 Tablespoon feta. Drizzle with tahini sauce, if using. Enjoy!