Recipe of the Month: Greek Chicken Bowls

Ingredients

Greek Chicken & Marinade

• 2 pounds of fresh chicken breast sliced in half to make thinner
• 2 tbsp olive oil plus 1 tsp for cooking
• 3 tbsp lemon juice of one lemon
• 1 tbsp white wine vinegar
• 2 tbsp oregano
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1 tsp kosher salt (use half if not using kosher salt)
• 1/2 tsp black pepper

Greek Cucumber Salad & Rice

• 2 cups chopped cucumber, English cucumber or baby cucumbers
• 4 Roma tomatoes, flesh removed, chopped
• 29 kalamata olives sliced in half
• 1/4 small red onion diced small (enhances the flavor but can be left out if you strongly dislike onion)
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp oregano, dried
• 1 tsp garlic powder
• 1/4 tsp dill weed, dried
• 1 tsp kosher salt *salt to taste if not using kosher salt
• Pepper to taste
• 2 cups couscous, cooked salted and peppered to taste

Photo courtesy of Kati Epps

Directions

Greek Chicken & Marinade:

1. In a large Ziplock bag, add raw chicken and all of the marinade ingredients above. Close bag. Massage the marinade into the chicken breasts. Place the bag in a bowl and refrigerate for up to 8 hours or as little as 30 minutes. (The longer the better, but 30 minutes still works well!)
2. When the chicken is done marinating: Remove the chicken from the marinade and discard the access marinade. Dab the chicken breasts with a paper towel to remove a little of the extra marinade but not all of it. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. Cook chicken for about 4 to 5 minutes on each side until golden brown and the internal temp reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8 to 10 minutes. Slice the chicken into strips after letting it rest.

To Make Greek Cucumber Salad:

1. Add all ingredients for the cucumber salad above into a bowl and mix together well. 

To Make Greek Chicken Bowls:

1. If eating right away add 1/2 cup rice, 3/4 cup cucumber salad and 4 ounces of diced chicken to each bowl. 

If making this to eat throughout the week, combine the chicken and rice and place the cucumber salad into a separate container. 

Suggested serving size: 1 bowl (1/2 cup rice, 3/4 cup cucumber salad, 4 ounces chicken)

385 calories, 13g fat, 23g carbohydrates, 44g protein