Greek Chicken Bowls
Greek, Poultry
Ingredients
Greek Chicken & Marinade:
1-1/2 pounds fresh chicken breast sliced in half to make thinner
2 tbsp olive oil plus 1 tsp for cooking
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
Greek Cucumber Salad & Rice:
2 cups chopped cucumber
4 roma tomatoes, flesh removed, chopped
29 kalamata or black olives, sliced in half
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.
Directions
Greek Chicken & Marinade:
In a large ziplock bag add the raw chicken and all of the marinade ingredients above. Close the bag & massage the marinade into the chicken breasts. Place the bag into a bowl and refrigerate for up to 8 hours, or as little as 30 minutes.
When the chicken is done marinating: Remove chicken from marinade and discard the excess marinade. Dab the chicken breasts with a paper towel to remove a little of the extra marinade, but not all of it.
Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet.
Cook the chicken for about 4-5 minutes on each side until golden brown and the internal temp reaches 165 degrees.
Remove chicken from the pan. Set aside and let it rest for about 8-10 minutes. Slice the chicken up into strips after letting it rest.
To Make Greek Cucumber Salad:
Add all ingredients for the cucumber salad above into a bowl and mix together well.
To Make Greek Chicken Bowls:
If eating right away add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired.
If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container.
Nutrition
CALORIES: 385, FAT: 13G, SATURATED FAT: 4G, CARBOHYDRATES: 17G, FIBER 2G, SUGARS 2G, PROTEIN 44G