Greek Chicken Bowls Recipe
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Greek Chicken Bowls are a flavorful and healthy meal featuring marinated and pan-seared chicken breast served over fluffy white rice and topped with a refreshing Greek cucumber salad and crumbly feta. This vibrant dish combines bright lemon, oregano, garlic, and traditional Mediterranean ingredients for a satisfying 40-minute lunch or dinner that serves four.
Ingredients
Instructions
In a large ziplock bag, combine the raw chicken breasts with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Seal the bag and massage the marinade into the chicken to evenly coat. Refrigerate for at least 30 minutes, ideally up to 8 hours, to allow the flavors to infuse.
Remove the chicken from the marinade and discard any excess liquid. Pat the chicken lightly with paper towels to reduce excess moisture but leave some marinade for flavor. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Cook the chicken breasts for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 8-10 minutes to retain juices, then slice into strips.
In a bowl, combine chopped cucumber, diced roma tomatoes, halved kalamata olives, diced red onion, and feta cheese. Add olive oil, white wine vinegar, dried oregano, garlic powder, dill weed, kosher salt, and pepper. Mix well to evenly distribute all flavors.
For immediate serving, place 1/2 cup cooked white rice in each bowl. Top with 3/4 cup of the cucumber salad and approximately 4 ounces of sliced chicken. Optionally, garnish with extra feta cheese. If preparing for later, portion rice and chicken together and keep the cucumber salad separate to maintain freshness.
