GREEK CHICKEN BOWLS

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

GREEK CHICKEN BOWLS

Rebecca 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… 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:
• 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.