Description
Savor Greek Chicken Bowls with zesty lemon, olives, feta, and herbs. A quick, healthy treat that brings Mediterranean flair to your table!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups long-grain white rice
- 2¾ cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted
- ¾ cup feta cheese, crumbled
- ½ cup tzatziki sauce
- Fresh dill and lemon wedges, for garnish
Instructions
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken, coat evenly, cover and refrigerate for at least 2 hours or overnight.
- Rinse rice until water runs clear. In a saucepan, combine rice, broth, lemon juice, olive oil, and salt. Bring to a boil, reduce heat to low, cover and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- Remove chicken from marinade and pat dry. Cook on a hot grill or skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
- While chicken cooks, prepare vegetables: dice cucumber, halve tomatoes, slice red onion, and prepare olives and feta.
- Assemble bowls with a base of lemon rice, topped with sliced chicken and arranged vegetables. Add olives, sprinkle with feta, drizzle with tzatziki, and garnish with fresh dill and lemon wedges.