{NEW} Greek Chicken + Rice Bowls . . EXCELLENT for weekend BBQ’S or Food Prep! …

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{NEW} Greek Chicken + Rice Bowls ?? .
.
EXCELLENT for weekend BBQ’S or Food Prep!?
.
makes 3 servings

Ingredients:
1 lb. chicken breast, or tenders
1/2 Tbsp olive oil, or avocado oil
1 1/2 cups cherry tomatoes, halved
2 English cucumbers, chopped
1/3 cup pitted Kalamata olives, halved
1 small red onion, chopped
1/2 cup crumbled feta cheese
1 1/2 cups cooked brown rice

For the marinade/dressing:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 Tbsp red wine vinegar, or apple cider vinegar
2-3 fresh garlic cloves, minced
1 Tbsp dried oregano
1/2 Tbsp dried basil
optional: 1/2 tsp chili flakes
sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
Instructions:

Start by preparing the Greek dressing as it will also be used as a chicken marinade as well.

Combine all the dressing ingredients in a jar, place the lid on and shake really well to emulsify. OR, alternately you can put dressing ingredients into a small bowl and whisk really well.

Pour HALF of this dressing over the chicken in a medium bowl, Tupperware, or Ziploc, then rub it in to get it coated on all sides.

Allow to marinate for at least 30 min in the fridge.

Discard this part of the marinade before cooking your chicken.

To cook the chicken, heat a large skillet over medium heat. Drizzle your pan with oil, then add in the chicken and cook for about 4 minutes per side, or until nicely browned and just cooked through.

Set aside on a plate to rest for 10 minutes, then chop.
In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.

Drizzle your remaining, untouched dressing over and gently toss to combine.

To assemble your bowls, add a 1/2 cup cooked rice to 3, 1-serving bowls or food prep containers, then top equally with your Greek salad, and chopped chicken.
If meal prepping, refrigerate for up to 4 days.

Enjoy! ❤Rachel

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