20 Minute Greek Chicken Rice Bowl
Description
You'll make this quick and easy meal many times because it is delicious. It's packed with a load of Mediterranean flavors and incredibly moist chicken.
Ingredients
Marinade/Dressing:
1/4 c. extra virgin olive oil
1/4 c. freshly squeezed juice from 1-2 lemons lemon juice
1/2 T. red wine vinegar
2 t. minced garlic or garlic paste
1 1/2 T. dried oregano
1 t. kosher salt
1/2 t. black pepper
Chicken/Rice Bowl:
8-12 boneless, skinless chicken thighs or chicken breasts
2 c. chopped or sliced, seedless cucumbers
4 Roma tomatoes, chopped
1 c. Kalamata olives, sliced
1 medium red onion, coarsely chopped
1 c. crumbled feta cheese
roasted garlic hummus
2 - Minute Ready to Serve White Rice Family Bowls
Directions
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Dressing:
Add dressing ingredients to a small bowl; whisk to combine. Reserve 1/4 c. dressing in an airtight container for later use as a dressing.
Chicken:
Add remaining dressing to a large resealable plastic bag; add chicken; seal bag; massage marinade into the chicken. Refrigerate for several hours, if desired.
Heat a large skillet over medium-high heat; drizzle a little olive oil in the skillet. Pat chicken with paper towels to remove excess marinade.
Cook chicken, 4-5 minutes per side, until golden and cooked through. The chicken could also be grilled, if desired. Remove chicken to a platter to rest while preparing other ingredients.
Rice Bowls:
Chop cucumber, onion, tomatoes, and olives; set aside.
Microwave rice bowls according to package directions; evenly divide among 4 bowls.
To each bowl, place rice on the bottom, then chicken and cucumber, tomatoes, onion and olives; add feta cheese and a bit of hummus.
Serve with more dressing and pita or flatbread, if desired.
4 servings.