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Greek Chicken + Rice Bowls

Ingredients

  • 1 1/2 lbs. chicken breasts
  • 1 Tbsp olive oil or avocado oil
  • 2 cups cherry tomatoes halved
  • 2 English cucumbers chopped
  • 1/2 cup pitted Kalamata olives halved
  • 1 red onion chopped
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked brown rice

For the marinade/dressing:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 2 Tbsps red wine vinegar or apple cider vinegar
  • 3 fresh garlic cloves minced
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • sea salt and fresh ground black pepper to taste, about 1/2 teaspoon each

Instructions

  • Start by preparing the Greek dressing as it will also be used as a chicken marinade as well.
  • Combine all the dressing ingredients in a large canning jar, place the lid on and shake really well to emulsify.
  • OR, alternately you can put dressing ingredients into a bowl and whisk really well.
  • Pour exactly HALF of this dressing over the chicken in a medium glass bowl, Tupperware, or Ziploc, then rub it in to get it coated on all sides.
  • Allow to marinate for at least 30 min in the fridge.
  • Discard this used part of the marinade before cooking your chicken.
  • To cook the chicken, heat a large skillet over medium heat. Drizzle your pan with oil, then add in the chicken and cook for about 4 minutes per side, or until nicely browned and just cooked through.
  • Set cooked chicken aside on a plate to rest for 10 minutes, then chop.
  • In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.
  • Drizzle the remaining, untouched dressing over the top and gently toss veggies and feta to combine.
  • To assemble your bowls, add a 1/2 cup cooked rice to four bowls or food prep containers, then top the rice equally with your Greek salad, and chopped chicken.
  • If meal prepping, refrigerate for up to 4 days.