Greek Chicken Rice Bowls

READY IN: 55mins

INGREDIENTS

  • 1 12 lbschicken breasts (pounded to an even thickness)
  • 1tablespoonolive oil or 1 tablespoonavocado oil
  • 2cupscherry tomatoes, halved
  • 2English cucumbers, chopped
  • 12 cup pitted kalamata olive, halved
  • 1red onion, chopped
  • 12 cup crumbled feta cheese
  • 2cupscooked brown rice
  • Dressing or Marinade
  • 12 cupextra virgin olive oil
  • 12 cupfresh lemon juice
  • 2tablespoonsred wine vinegar or 2 tablespoonsapple cider vinegar
  • 3fresh garlic cloves, minced
  • 1tablespoondried oregano
  • 1tablespoondried basil
  • sea salt & freshly ground black pepper, to taste, about 1/2 teaspoon each
  • NUTRITION INFO

    Serving Size: 1 (627) g

    Servings Per Recipe:4

    Calories: 801

    Calories from Fat 478 g 60 %

    Total Fat 53.2 g 81 %

    Saturated Fat 12.1 g 60 %

    Cholesterol 125.7 mg 41 %

    Sodium 451.3 mg 18 %

    Total Carbohydrate39.3 g 13 %

    Dietary Fiber 5.1 g 20 %

    Sugars 7.2 g 28 %

    Protein 42.9 g 85 %

    DIRECTIONS

  • Begin by preparing the Greek dressing; half will be used as the chicken marinade.
  • Combine the dressing ingredients in a large canning jar, place on the lid and shake vigorously to emulsify. Alternately, add dressing ingredients into a bowl and whisk until combined.
  • Pour exactly HALF of this dressing over the chicken in a medium bowl or Ziplock bag, then rub to get coat on all sides. Reserve remaining dressing.
  • Allow to marinate for at least 30 min in the refrigerator. Discard this used part of the marinade before cooking the chicken.
  • To cook the chicken, heat a large skillet or grill pan over medium heat. Drizzle pan with oil, then add in the chicken and cook for about 4 – 5 minutes per side, or until nicely browned and just cooked through. Set cooked chicken aside on a plate to rest for 10 minutes. Slice into strips.
  • In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.
  • Drizzle the reserved dressing over the top and gently toss vegetables and feta to combine. To assemble bowls, add a 1/2 cup cooked rice to four bowls. Top the rice equally with the Greek salad and sliced chicken.
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