Greek Chicken Bowls

Greek Chicken Bowls

Servings

6 bowls

Prep Time

15 minutes

Cook Time

20 minutes

Dressing

• 2 cloves garlic, minced

• 1/2 c. olive oil

• 3 Tbs. red wine vinegar

• Juice of 1 lemon

• 1 tsp. dijon mustard

• 1 Tbs. Italian seasonings

• 1/2 tsp. salt

• 1/4 tsp. pepper

Cucumber Chick Pea Salad

• 1 15oz. can chick peas, drained and rinsed

• 1 cucumber, peeled and diced

• 1 c. cheery tomatoes, halved

• 1/2 red pepper, diced

• 1/2 c. crumbled feta

Chicken Bowl

• 1 lb. boneless, skinless chicken breasts, chopped into bite-sized pieces

• 3 c. grain base (I used white rice)

Instructions

1. Begin preparing your base grain (for me, this meant placing the rice in the rice cooker for about 20 minutes).

2. In a small bowl, whisk together the dressing ingredients. Pour roughly half of the mixture into a large bowl with your chicken and set aside the other half.

3. Begin heating a large pan over medium-high heat on the stove. Stir your chicken and dressing until all of the chicken is coated. Add the chicken to the skillet and cook until the chicken is lightly browned and cooked all the way through. Once cooked, remove from the heat and place on a plate until you’re ready to assemble your bowls.

4. While your chicken is cooking, assemble your cucumber chick pea salad. To a large bowl, add all of the salad ingredients along with the remainder of the dressing. Stir until all of the veggies are coated in the dressing.

5. Once your grain is done cooking, you’re ready to assemble your bowls. Spoon the grain into the bottom of your bowl, topping with chicken and the cucumber chick pea salad. Enjoy immediately or use for meal prep*.

*If making this dish for meal prep or saving leftovers, store the cucumber chick pea salad separate from the chicken and grain until you’re ready to eat.