Greek Chicken Bowls
Bright Greek Chicken Bowls with juicy seasoned chicken, fluffy brown rice, and crisp fresh veggies drizzled in a lemon-olive oil dressing.
Ingredients
First Group
- 1 lb diced chicken breast
- 1 tbsp Greek seasoning
- 0.5 tsp garlic powder
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Second Group
- 1 cup brown rice uncooked
- 2 cup water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.25 cup red onion thinly sliced
- 0.25 cup Kalamata olives sliced
- 0.25 cup feta cheese crumbled
- 1 lemon juiced
- 2 tbsp olive oil
Instructions
First Group
- Combine brown rice and water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let rest 5 minutes.1 cup brown rice
- Toss diced chicken with Greek seasoning, garlic powder, olive oil, salt, and pepper until evenly coated.1 lb diced chicken breast, 1 tbsp Greek seasoning, 0.5 tsp garlic powder, 1 tbsp olive oil, 1 pinch salt, 1 pinch black pepper
- Heat a skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring halfway, until golden on the edges and cooked through. Transfer to a plate and let rest 3 minutes.1 lb diced chicken breast
Second Group
- Divide rice among bowls, then top with chicken, cherry tomatoes, cucumber, red onion, olives, and feta.1 lb diced chicken breast, 2 cup water, 1 cup cherry tomatoes, 1 cup cucumber, 0.25 cup red onion, 0.25 cup Kalamata olives
- Whisk lemon juice with olive oil, salt, and pepper, then drizzle over each bowl before serving.0.25 cup feta cheese, 1 lemon
Notes
I found that letting the chicken rest for 3 minutes kept it juicy.
Stir the rice only once, then cover, to achieve fluffy, separate grains.
Preheating the skillet fully prevents sticking and gives golden edges.
Nutrition
Serving: 500gCalories: 550kcalCarbohydrates: 50g
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