Greek Chicken Bowls

Scale the recipe

Ingredients

• Chicken breasts, boneless and skinless
  $ per oz · prices vary by store
• Olive oil, for the marinade
  $ per tbsp · prices vary by store
• Lemon juice, fresh
  $ per tbsp · prices vary by store
• Garlic, minced
  $ per clove · prices vary by store
• Dried oregano
  $ per tsp · prices vary by store
• Long-grain rice, dry
  $ per cup · prices vary by store
• English cucumber, diced
  $ per cucumber · prices vary by store
• Cherry tomatoes, halved
  $ per oz · prices vary by store
• Red onion, thinly sliced
  $ per onion · prices vary by store
• Feta cheese, crumbled
  $ per oz · prices vary by store
• Kalamata olives, pitted
  $ per oz · prices vary by store
• Salt
  $ per tsp · prices vary by store
• Black pepper
  $ per tsp · prices vary by store

Steps

1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the chicken, turn to coat, and marinate at least 20 minutes at room temperature (or up to overnight in the fridge).
2. Rinse the rice, then simmer in salted water per package directions until tender, about 15 minutes. Fluff with a fork and keep warm.
3. Grill or sear the chicken over medium-high heat, 6 to 7 minutes per side, until the internal temperature reads 165°F. Rest 5 minutes, then slice against the grain.
4. While the chicken rests, dice the cucumber, halve the cherry tomatoes, and slice the red onion.
5. Build the bowls: divide the rice among 4 bowls, top with sliced chicken, cucumber, tomatoes, red onion, olives, and feta. Spoon any resting juices from the chicken over the top.