GREEK CHICKEN BOWLS

Prep Time: 15 mins | Cook Time: 25 mins | Marinate: 30 mins | Total Time: 40 mins | Servings: 4 bowls

Enjoy a satisfying and healthy dinner with these fantastic Greek chicken bowls with fresh, crunchy cucumber salad, tender chicken breast with an amazing Greek-inspired flavour, and warm rice.

INGREDIENTS

Greek Chicken & Marinade:

3 tablespoons lemon juice of one lemon

1-1/2 lbs fresh chicken breast sliced in half to make thinner

1 tablespoon white wine vinegar

1 teaspoon garlic powder

2 tablespoons oregano

1/2 teaspoon thyme

2 tablespoons olive oil plus 1 teaspoon for cooking

1/2 teaspoon black pepper

1 teaspoon kosher salt (use half if not using Kosher Salt)

Greek Cucumber Salad & Rice:

1 tablespoon olive oil

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

1/4 small red onion diced small

2 tablespoons white wine vinegar

1/4 teaspoon dill weed, dried

1 teaspoon oregano, dried

1 teaspoon garlic powder

4 Roma tomatoes flesh removed, chopped

2 c. white rice, cooked salted & peppered to taste

1 teaspoon Kosher salt – salt to taste if not using kosher salt

pepper to taste

HOW TO MAKE GREEK CHICKEN BOWLS

Greek Chicken & Marinade:

Step 1: Add the raw chicken and the marinade ingredients in a large Ziplock bag. Massage the marinade into the 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 marinating the chicken, take them out of the bag and discard the excess marinade. Using paper towels, dab the chicken breasts to slightly get rid of the extra marinade.

Step 3: Drizzle 1 tsp olive oil into a hot large skillet. Add the chicken and cook for about 4 to 5 minutes per side over medium heat or until golden brown and the internal temperature reads 165 degrees. Set the chicken aside when done and allow it to rest for about 8 to 10 minutes. Then, cut into strips.

Greek Cucumber Salad:

Step 4: Into a bowl, add the Greek Cucumber Salad & Rice, and mix well.

Greek Chicken Bowls:

Step 5: If consuming immediately, add to each bowl half cup of rice, 3/4 cup cucumber salad, and 4 oz. Diced chicken. If desired, top with more feta.

Step 6: For meal planning, mix the chicken and rice and store the cucumber salad in another container.

NUTRITION FACTS:

CALORIES: 385, FAT: 13G, SATURATED FAT: 4G, CARBOHYDRATES: 17G, FIBER 2G, SUGARS 2G, PROTEIN 44G

GREEK CHICKEN BOWLS

Rebecca Prep Time: 15 mins | Cook Time: 25 mins | Marinate: 30 mins | Total Time: 40 mins | Servings: 4 bowls Remember it laterLike this recipe! Pin it to… General Recipes GREEK CHICKEN BOWLS European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 385 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Greek Chicken & Marinade:
• 3 tablespoons lemon juice of one lemon
• 1-1/2 lbs fresh chicken breast sliced in half to make thinner
• 1 tablespoon white wine vinegar
• 1 teaspoon garlic powder
• 2 tablespoons oregano
• 1/2 teaspoon thyme
• 2 tablespoons olive oil plus 1 teaspoon for cooking
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt (use half if not using Kosher Salt)
• Greek Cucumber Salad & Rice:
• 1 tablespoon olive oil
• 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
• 1/4 small red onion diced small
• 2 tablespoons white wine vinegar
• 1/4 teaspoon dill weed, dried
• 1 teaspoon oregano, dried
• 1 teaspoon garlic powder
• 4 Roma tomatoes flesh removed, chopped
• 2 c. white rice, cooked salted & peppered to taste
• 1 teaspoon Kosher salt - salt to taste if not using kosher salt
• pepper to taste

Instructions

Greek Chicken & Marinade:

Step 1: Add the raw chicken and the marinade ingredients in a large Ziplock bag. Massage the marinade into the 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 marinating the chicken, take them out of the bag and discard the excess marinade. Using paper towels, dab the chicken breasts to slightly get rid of the extra marinade.

Step 3: Drizzle 1 tsp olive oil into a hot large skillet. Add the chicken and cook for about 4 to 5 minutes per side over medium heat or until golden brown and the internal temperature reads 165 degrees. Set the chicken aside when done and allow it to rest for about 8 to 10 minutes. Then, cut into strips.

Greek Cucumber Salad:

Step 4: Into a bowl, add the Greek Cucumber Salad & Rice, and mix well.

Greek Chicken Bowls:

Step 5: If consuming immediately, add to each bowl half cup of rice, 3/4 cup cucumber salad, and 4 oz. Diced chicken. If desired, top with more feta.

Step 6: For meal planning, mix the chicken and rice and store the cucumber salad in another container.