Prep Time: 15 mins | Cook Time: 25 mins | Marinate: 30 mins | Total Time: 40 mins | Servings: 4 bowls
This dish fits the bill perfectly. A healthy and complete meal that surely satisfies. The combination of fresh, crunchy cucumber salad, juicy chicken breast, and warm wholesome rice all served in a single bowl is amazing. And the Greek-inspired flavour of this dish is to die for!
Ingredients
Greek Chicken & Marinade:
1-1/2 lbs fresh chicken breast sliced in half to make thinner
2 tablespoons olive oil plus 1 tsp for cooking
3 tablespoons lemon juice of one lemon
1 tablespoon white wine vinegar
2 tablespoons oregano
1 teaspoon garlic powder
1/2 teaspoon thyme
1 teaspoon kosher salt (or use half if not using Kosher Salt)
1/2 teaspoon black pepper
Greek Cucumber Salad & Rice:
2 c. chopped cucumber English cucumber or baby cucumbers
4 Roma tomatoes flesh removed, chopped
29 kalamata olives sliced in half, black olives will work too
1/4 small red onion diced small
1/2 c. crumbled feta cheese
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 teaspoon oregano, dried
1 teaspoon garlic powder
1/4 teaspoon dill weed, dried
1 teaspoon Kosher salt (or salt to taste if not using kosher salt)
pepper to taste
2 c. white rice, cooked salted & peppered to taste
HOW TO MAKE GREEK CHICKEN BOWLS
Greek Chicken & Marinade:
Step 1: Add the raw chicken in a large ziplock bag and the marinade ingredients on top. Seal the bag, then massage the marinade into the chicken breasts. In a bowl, place the bag and in the fridge for at least 30 minutes up to 8 hours.
Step 2: After marinating, take the chicken from the marinade and discard the excess. With a paper towel, dab the chicken breasts to remove only a bit of the extra marinade.
Step 3: Drizzle a tsp olive oil in a large skillet and heat over medium. Add the chicken to the hot oil and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken reads 165 degrees. Set the cooked chicken aside when done and allow to rest for at least 8 to 10 minutes before slicing it up into strips.
Greek Cucumber Salad:
Step 1: Into a bowl, add the salad ingredients and mix to combine.
Greek Chicken Bowls:
Step 1: To each bowl, add half a cup of rice, 3/4 cup cucumber salad, and 4 oz. Diced chicken if eating right away. If desired, top each bowl with extra feta.
Step 2: To meal prep, simply combine the chicken and rice and place in a separate container the cucumber salad.
Nutrition Information:
SUGGESTED SERVING SIZE: 1 BOWL (1/2 CUP RICE, 3/4 CUP CUCUMBER SALAD, 4 OUNCES CHICKEN)
WW GREEN PLAN: 11 POINTS | WW BLUE PLAN: 7 POINTS | WW PURPLE PLAN: 7 POINTS (5 POINTS USING BROWN RICE)
CALORIES: 385 | FAT: 13G | SATURATED FAT: 4G | CARBOHYDRATES: 17G | FIBER 2G | SUGARS 2G | PROTEIN 44G
Ingredients
- Greek Chicken & Marinade:
- 1-1/2 lbs fresh chicken breast sliced in half to make thinner
- 2 tablespoons olive oil plus 1 tsp for cooking
- 3 tablespoons lemon juice of one lemon
- 1 tablespoon white wine vinegar
- 2 tablespoons oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon kosher salt (or use half if not using Kosher Salt)
- 1/2 teaspoon black pepper
- Greek Cucumber Salad & Rice:
- 2 c. chopped cucumber English cucumber or baby cucumbers
- 4 Roma tomatoes flesh removed, chopped
- 29 kalamata olives sliced in half, black olives will work too
- 1/4 small red onion diced small
- 1/2 c. crumbled feta cheese
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon oregano, dried
- 1 teaspoon garlic powder
- 1/4 teaspoon dill weed, dried
- 1 teaspoon Kosher salt (or salt to taste if not using kosher salt)
- pepper to taste
- 2 c. white rice, cooked salted & peppered to taste
Instructions
Greek Chicken & Marinade:
Step 1: Add the raw chicken in a large ziplock bag and the marinade ingredients on top. Seal the bag, then massage the marinade into the chicken breasts. In a bowl, place the bag and in the fridge for at least 30 minutes up to 8 hours.
Step 2: After marinating, take the chicken from the marinade and discard the excess. With a paper towel, dab the chicken breasts to remove only a bit of the extra marinade.
Step 3: Drizzle a tsp olive oil in a large skillet and heat over medium. Add the chicken to the hot oil and cook for about 4 to 5 minutes per side until golden brown and the internal temperature of the chicken reads 165 degrees. Set the cooked chicken aside when done and allow to rest for at least 8 to 10 minutes before slicing it up into strips.
Greek Cucumber Salad:
Step 1: Into a bowl, add the salad ingredients and mix to combine.
Greek Chicken Bowls:
Step 1: To each bowl, add half a cup of rice, 3/4 cup cucumber salad, and 4 oz. Diced chicken if eating right away. If desired, top each bowl with extra feta.
Step 2: To meal prep, simply combine the chicken and rice and place in a separate container the cucumber salad.
