20 Minute Greek Chicken Rice Bowl

This rice bowl is packed with hearty grains, crisp veggies and lean protein! The Greek marinade also doubles as a dressing, making it clean to make!

Perfect for meal prep, make in advance lunches, or a healthy dinner, this is a rice bowl that packs some critical Greek flavors!  Rice, lean fowl thighs, cucumbers, tomatoes, kalamata olives, Feta cheese, red onion and hummus… plus a Greek marinade for the bird that doubles as a dressing!

So what’s a gal to do?  I’m so loving the short meals these days that once I evolved this recipe for the blog, I at the start had it pegged for a dinner meal… but the greater I began considering it, it chefs fast sufficient, it could without difficulty be a lunch!

Then that got me thinking… MEAL PREP!!!  if you’re not a meal prepper, no issues, this rice bowl comes collectively in approximately 20 minutes (even less in case you’ve chopped matters in advance of time), so you can without problems make it and experience it in 1/2 an hour.  usually, rice, takes some time to cook (occasionally even longer than the entire cook dinner time for this meal!), which is why on a busy weeknight, I normally forgo rice at all.

INGREDIENTS:

GREEK MARINADE/DRESSING:

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (juice of 1-2 lemons)
• 1/2 Tbsp red wine vinegar
• 2 tsp minced garlic (or garlic paste)
• 1 1/2 Tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper

RICE BOWL:

• 8-12 boneless skinless chicken thighs (can also use chicken breasts)
• 2 cups chopped seedless cucumbers
• 4 roma tomatoes, chopped
• 1 cup kalamata olives, sliced
• 1 medium red onion, coarsely chopped
• 1 cup crumbled feta cheese optional but recommended
• hummus (I highly recommend this roasted garlic version)
• 2 Minute Ready to Serve Family Bowls white rice

INSTRUCTIONS:

PREPARE DRESSING:

1. To a small mixing bowl, add dressing ingredients and whisk to combine well.  Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.

RICE BOWL:

1. Add remainder of dressing to a large resealable plastic bag with chicken thighs.  Close bag and massage marinade into the chicken.  Refrigerate for several hours if desired.
2. Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet.  Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
3. Remove chicken to a plate to rest while you prepare the other ingredients.
4. Chop cucumber, onion, tomatoes, and olives and set aside.
5. Microwave rice bowls according to package directions and divide evenly among 4 bowls.
6. To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives.  Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.
7. Serve with whole grain pita or flatbread if desired.

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