Greek Chicken Rice Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice (juice of 1-2 lemons)

1/2 Tbsp red wine vinegar

2 tsp minced garlic (or garlic paste)

1 1/2 Tbsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

8-12 boneless skinless chicken thighs (can also use chicken breasts)

2 cups chopped seedless cucumbers

4 roma tomatoes, chopped

1 cup kalamata olives, sliced

1 medium red onion, coarsely chopped

1 cup crumbled feta cheese (optional but recommended)

hummus (we love roasted garlic flavor)

2 cups cooked white rice

Directions

PREPARE DRESSING:

To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.

RICE BOWL:

Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.

Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet. Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.

Remove chicken to a plate to rest while you prepare the other ingredients.

Chop cucumber, onion, tomatoes, and olives and set aside.

Microwave rice bowls according to package directions and divide evenly among 4 bowls.

To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.

Serve with whole grain pita or flatbread if desired.

Nutrition

• Calories: 680 kcal
• Total Fat: 37 g
• Saturated Fat: 11 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Cholesterol: 248 mg
• Sodium: 1734 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 53 g