Description
A healthy and delicious Greek Chicken Rice Bowl recipe featuring marinated chicken, fresh vegetables, and feta cheese served over brown rice.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Start by cooking the brown rice according to package instructions. Once cooked, set aside and keep warm.
- In a bowl, mix olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper to create a marinade.
- Coat the chicken breasts with the marinade and let them sit for at least 15 minutes to absorb the flavors.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, olives, and parsley. Drizzle with lemon juice and toss gently to combine.
- To assemble the bowls, divide the cooked brown rice among serving bowls, top with sliced chicken, and add the vegetable mixture on the side.
Notes
- For a vegetarian option, substitute the chicken with grilled or roasted vegetables such as zucchini, bell peppers, and eggplant.
- Add a dollop of tzatziki sauce on top for extra flavor and creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg