Rice Bowls With Chicken, Feta, Olives and Tomatoes

• servings: 4 servings
• total time: 35 minutes

Ingredients

4 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon ground sumac

1/4 teaspoon fine salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 tablespoons honey, divided

2 tablespoons red wine vinegar, divided

1 pint (10 ounces) Sungold tomatoes, halved (see Substitutions)

4 cups hot, cooked white or brown rice, or another grain of your choice

1 cup (4 ounces) crumbled feta cheese

1/2 cup (2 1/2 ounces) pitted Kalamata olives

1 large (1 pound) English cucumber, diced (2 cups)

Directions

In a large (12-inch) skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the chicken, and sprinkle with the garlic powder, oregano, sumac, salt and pepper. Cook, stirring occasionally, until the chicken is browned all over and cooked through, about 8 minutes. Add 1 tablespoon of the honey and 1 tablespoon of the vinegar, stir well to combine, and let the mixture cook until the liquid is slightly reduced and the chicken is nicely glazed, about 1 minute. Remove from the heat.

While the chicken cooks, in a medium bowl, toss the tomatoes with the remaining 2 tablespoons of oil, 1 tablespoon of honey and 1 tablespoon of vinegar, and season to taste with salt and pepper.

Divide the rice among four bowls, then divide the chicken, tomatoes, feta, olives and cucumber among them. Serve immediately.

Nutrition

• Serving Size: Per serving (3 cups)
• Calories: 706
• Total Fat: 27 g
• Saturated Fat: 6 g
• Cholesterol: 108 mg
• Sodium: 888 mg
• Total Carbohydrate: 79 g
• Dietary Fiber: 2 g
• Total Sugars: 12 g
• Protein: 36 g