Greek Chicken Meal Prep Rice Bowls
Ingredients
The chicken and marinade
-
1½
pounds
boneless, skinless chicken breasts
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
red wine vinegar
-
1
tablespoon
extra virgin olive oil
-
3
cloves
garlic, minced
-
2
teaspoons
dried oregano
The rice and broth
-
1¼
cups
quick cooking brown rice
-
2
cups
low sodium chicken broth
The vegetables and toppings
-
1
dry pint
cherry or grape tomatoes
-
1
medium
cucumber, peeled, seeded and cut into bite-sized pieces
-
1
small
orange bell pepper, cut into 1-inch pieces
-
20
pieces
pitted Kalamata olives, sliced
-
4
teaspoons
extra virgin olive oil
-
1
medium
lemon, quartered
-
¼
cup
crumbled feta cheese
Instructions
- Prepare the marinade by mixing lemon juice, vinegar, olive oil, garlic, and oregano in a small bowl.
- Pound the chicken breasts to an even thickness and marinate them in the mixture for at least 30 minutes.
- Cook the rice in chicken broth by bringing it to a boil, then simmering until tender.
- Preheat a grill or skillet and cook the chicken for 5 to 6 minutes on each side until cooked through.
- Slice the chicken and assemble the bowls with rice, chicken, tomatoes, cucumber, bell pepper, and olives.
- Drizzle with olive oil, lemon juice, and top with feta cheese and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
418
Total fat
17g
Total carbohydrates
23g
Total protein
44g
Sodium
781.5mg
Cholesterol
133mg
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