Greek Chicken Bowls

on

 This article may include affiliate links, which means I may receive a small commission if you buy something after clicking one of my links. I only provide shoppable links for products I truly believe in and find to be worthwhile. I receive compensation on qualifying purchases as an Amazon Associate.

Make these Greek Chicken Bowls right away for a delectable dinner, or prepare them ahead of time for lunch every day of the week. Fresh, crunchy cucumber salad, chicken breast with a flavor inspired by Greek cuisine, and warm, filling rice combine to make a satisfying and healthful lunch.

I enjoy having my meals mixed together in a bowl so that I may sample a variety of flavors. Does anyone else think that is the finest way to eat? I've known a few people who can't stand their food touching throughout the years. Never have I been able to grasp it. My favorite aspect of these delectable small Greek chicken bowls is that I may have a bite of warm fluffy rice, savory, delicate chicken breast slices, and cool, crisp cucumber salad. The flavors all work together to create harmony before exploding in your tongue like fireworks!

You will have a few distinct things going on when building these bowls. They are still quite simple, making them one of my new go-tos. While the rice and chicken are best warmed before serving, the Greek cucumber salad should stay cool and crisp until it is mixed in, so if you are meal preparing these, I do suggest keeping them in a separate container.

Greek Chicken Bowls Ingredients

Greek Chicken & Marinade

  • 1-1/2 pounds fresh chicken breast sliced in half to make thinner
  • 3 tbsp lemon juice juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt *use half if not using Kosher Salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil (for cooking)

Greek Cucumber Salad & Rice

  • 2 cups chopped cucumber english cucumber or baby cucumbers
  • 4 roma tomatoes flesh removed, chopped
  • 23 kalamata olives sliced in half, black olives will work too
  • 1/4 small red onion diced small
  • 1/2 cup crumbed feta cheese
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 tsp dill weed, dried
  • 1 tsp Kosher salt *salt to taste if not using kosher salt
  • pepper to taste
  • 2 cups white rice, cooked salted & peppered to taste.

Instructions



Greek Chicken & Marinade:

  1. Combine raw chicken with the aforementioned marinade ingredients in a big ziplock bag. Seal the bag. The marinade should be rubbed into the chicken breasts. The longer the better, but 30 minutes still works well, so place the bag in a basin and chill for up to 8 hours.
  2. Once the chicken has finished marinating, remove it from the liquid and discard it. Use a paper towel to lightly wipe away some of the excess marinade from the chicken breasts. a big skillet should be heated at medium. Olive oil, 1 teaspoon, should be added to the skillet. Cook the chicken for about 4-5 minutes on each side, or until it turns golden brown and reaches 165 degrees inside. Take the chicken out of the pan. Place aside and give it 8 to 10 minutes to relax. After letting the chicken rest, slice it into strips.

To Make Greek Cucumber Salad:

  1. In a bowl, combine all of the aforementioned components for the cucumber salad. 

To Make Greek Chicken Bowls:

  1. If eating straight away, add 4 ounces of diced chicken, 3/4 cup of cucumber salad, and 1/2 cup rice to each bowl. If desired, add more feta on the top.
  2. Combine the chicken and rice and put the cucumber salad in a separate container if you're cooking it to eat over the course of the week. 

Comments

Post a Comment