Greek chicken rice bowl
Recipe by Kelly Barton
GREEK MARINADE/DRESSING
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 tbsp red wine vinegar
2 tsp minced garlic
1 1/2 tbsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
RICE BOWL
Basmati rice, cooked
2 chicken breasts cut into bite size pieces (can use thighs)
2 cups chopped english cucumbers
2 cups cherry tomatoes, halved or quartered
1 cup kalamata or black olives, sliced
1 small red onion, coarsely chopped
1 cup crumbled feta cheese
roasted garlic hummus
tzatziki
1. To a small mixing bowl, add dressing ingredients and whisk to combine well. Save about 1/2 in an airtight container to use later as a dressing.
2. Add remainder of dressing to a large resealable plastic bag with the chicken. Close bag and massage marinade into the chicken. Refrigerate for several hours.
3. Make rice according to package directions.
4. Chop cucumber, onion, tomatoes and olives and set aside.
5. Heat a large skillet over med-high heat. Scoop chicken out of marinade and cook until golden and cooked through.
6. Prepare bowls by first putting in rice and then topping with all the remaining ingredients. Add a dollop of hummus and tzatziki.
7. Serve with pita or flat bread if desired.
main courses October 04, 2020 17:39
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