Prep time: 15 mins | Cook time: 25 mins | Marinate: 30 mins | Total time: 40 mins
These Greek Chicken Bowls are a delicious dinner option that is also excellent for meal prep. This dish has the perfect combination of fresh, crunchy cucumber salad, tender chicken breasts, and warm Greek-inspired rice. These Greek Chicken Bowls are already a complete healthy meal that will surely satisfy everyone!
INGREDIENTS
Greek Chicken & Marinade:
3 tablespoons lemon, juice of one lemon
1-1/2 lbs fresh chicken breast, sliced in half to make thinner
2 tablespoons oregano
2 tablespoons olive oil, plus 1 tsp for cooking
1 tablespoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon kosher salt – use half if not using Kosher Salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
Greek Cucumber Salad & Rice:
1 tablespoon olive oil
1/4 small red onion, diced small
2 c. chopped cucumber English cucumber or baby cucumbers
23 kalamata olives, sliced in half, black olives will work too
1/2 c. crumbled feta cheese
2 tablespoons white wine vinegar
4 Roma tomatoes flesh removed, chopped
1 teaspoon garlic powder
1 teaspoon oregano, dried
1/4 teaspoon dill weed, dried
1 teaspoon Kosher salt – salt to taste if not using kosher
2 c. white rice, cooked salted & peppered to taste
salt
pepper to taste
How to make Greek Chicken Bowls
Greek Chicken & Marinade:
Step 1: Place the raw chicken in a large ziplock bag, then add the marinade ingredients. Seal the bag and massage the marinade on the entire chicken breasts. In a bowl, place the bag and keep it in the fridge for at least 30 minutes up to 8 hours.
Step 2: After the chicken is done marinating, take the chicken from the marinade and discard the excess marinade. To get rid of the extra marinade (but not all), dab the chicken breasts with a paper towel.
Step 3: Drizzle 1 teaspoon of olive oil in a hot large skillet over medium heat. Then, add the chicken and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken breast reaches 165 degrees.
Step 4: Set the chicken breasts aside when done and allow them to rest for about 8 to 10 minutes before slicing them into strips.
Greek Cucumber Salad:
Step 5: Into a bowl, toss the cucumber salad ingredients.
Greek Chicken Bowls:
Step 6: If serving right away, add half a cup of rice to each bowl and top with 3/4 c cucumber salad, and 4 ounces of diced chicken. If desired, place some extra feta on top. Or mix the chicken rice and keep the cucumber salad in a separate container if stored.
NOTE:
Feel free to swap the rice with either brown rice or couscous.
Nutrition Facts:
Serving Size: 1 Bowl (1/2 c. rice, 3/4 c cucumber salad, and 4 oz. chicken) Calories: 385, Fat: 13g, Saturated Fat: 4g, Carbohydrates: 17g, Fiber 2g, Sugars 2g, Protein 44g
Ingredients
- Greek Chicken & Marinade:
- 3 tablespoons lemon, juice of one lemon
- 1-1/2 lbs fresh chicken breast, sliced in half to make thinner
- 2 tablespoons oregano
- 2 tablespoons olive oil, plus 1 tsp for cooking
- 1 tablespoon white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt - use half if not using Kosher Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- Greek Cucumber Salad & Rice:
- 1 tablespoon olive oil
- 1/4 small red onion, diced small
- 2 c. chopped cucumber English cucumber or baby cucumbers
- 23 kalamata olives, sliced in half, black olives will work too
- 1/2 c. crumbled feta cheese
- 2 tablespoons white wine vinegar
- 4 Roma tomatoes flesh removed, chopped
- 1 teaspoon garlic powder
- 1 teaspoon oregano, dried
- 1/4 teaspoon dill weed, dried
- 1 teaspoon Kosher salt - salt to taste if not using kosher
- 2 c. white rice, cooked salted & peppered to taste
- salt
- pepper to taste
Instructions
Greek Chicken & Marinade:
Step 1: Place the raw chicken in a large ziplock bag, then add the marinade ingredients. Seal the bag and massage the marinade on the entire chicken breasts. In a bowl, place the bag and keep it in the fridge for at least 30 minutes up to 8 hours.
Step 2: After the chicken is done marinating, take the chicken from the marinade and discard the excess marinade. To get rid of the extra marinade (but not all), dab the chicken breasts with a paper towel.
Step 3: Drizzle 1 teaspoon of olive oil in a hot large skillet over medium heat. Then, add the chicken and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken breast reaches 165 degrees.
Step 4: Set the chicken breasts aside when done and allow them to rest for about 8 to 10 minutes before slicing them into strips.
Greek Cucumber Salad:
Step 5: Into a bowl, toss the cucumber salad ingredients.
Greek Chicken Bowls:
Step 6: If serving right away, add half a cup of rice to each bowl and top with 3/4 c cucumber salad, and 4 ounces of diced chicken. If desired, place some extra feta on top. Or mix the chicken rice and keep the cucumber salad in a separate container if stored.
Notes
Feel free to swap the rice with either brown rice or couscous.
