20 Minute Greek Chicken Bowls
- Yield: 2
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (on the smaller side)
- 2 T olive oil
- Zest and juice of 1/2 lemon
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt + pepper, to taste
For the bowls:
- 1 packet of brown rice (can also sub quinoa, jasmine rice, couscous, etc)
- 2/3 c cherry tomatoes, sliced
- 2/3 c cucumber, quartered
- 1/2 c red onion, sliced
- 1/2 c kalamata olives
- 1/2 c crumbled feta, more to taste
- Homemade or store-bought tzatziki
- Fresh dill, as garnish
- Lemon wedge, for serving
- Toasted pita bread, for serving
Instructions
- Add chicken to a large ziplock bag with olive oil, zest and juice of lemon, garlic powder, oregano, red pepper flakes, salt and pepper; give it a shake and set aside. *see notes
- Heat few T oil in a large cast iron or non-stick skillet over medium high heat. Add chicken and cook for 7-8 minutes per side, until juices run clear and chicken is no longer pink. When chicken is finished, wrap in foil for a few minutes while you finish prepping the bowls.
- While chicken is cooking, prep your toppings! Chop it all up, warm up the rice, toast the pita, etc. That way, when chicken is done, we’re ready to assemble!
- Assemble the bowls by spreading rice along the bottom of two bowls, followed by tomatoes, cucumber, red onion, olives, and feta. Now dice up the chicken and add it in.
- Top it all off with tzatziki, dill, freshly cracked pepper, a drizzle of olive oil, and lemon. Enjoy!!!
Notes:
*If you have time earlier in the day to add chicken to the ziplock bag with marinade ingredients, please do so! The longer it marinates the better, but not absolutely necessary.
Find it online: https://www.tippsinthekitch.com/20-minute-greek-chicken-bowls/
