Marinated chicken goes in a bowl with rice, cucumber, tomatoes, and red onions and topped with a dollop of hummus.
I am still on a Greek food kick and although the rest of my family doesn't really eat all the toppings and fixings with Greek food, I have converted my husband into a hummus-aholic. He eats hummus more than I do now! I'm still the only one who likes feta cheese, but that's okay. More feta for me! I adore this marinade/dressing in this recipe. I also really love rice bowls with all the fresh veggies!
What you need:
For the Greek Marinade/Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 Tbsp. red wine vinegar
- 2 tsp. minced garlic
- 1 1/2 Tbsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
For the Rice Bowl:
- 2 lb. chicken breasts, diced
- Olive oil
- 2 cups chopped cucumbers
- 4 roma tomatoes, chopped
- 1 medium red onion, chopped
- 1 cup feta cheese crumbles
- Roasted garlic hummus
- Cooked brown rice
Directions:
- For the dressing: whisk all ingredients together. Reserve 1/4 cup for dressing later.
- Add remaining dressing into a large zipper bag with the chicken breasts. Refrigerate for several hours.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken for 10 to 12 minutes or until golden brown and cooked through.
- To build the bowls: place rice into a bowl, top with feta, cucumbers, tomatoes, onions, and chicken. Top with a dollop of hummus and drizzle with dressing, if desired.
I feel like it's been forever since I've shared a Mediterranean dish, but these Meatball Gyro Sub Sandwiches are still one of my top favorites with a cucumber salsa and tzatziki sauce. These Greek Lemon Foil Roasted Potatoes from Closet Cooking would be the perfect match with a good Greek chicken recipe or really any chicken dinner.
Greek Chicken Rice Bowls

Ingredients
For the Greek Marinade/Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 Tbsp. red wine vinegar
- 2 tsp. minced garlic
- 1 1/2 Tbsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
For the Rice Bowl:
- 2 lb. chicken breasts, diced
- Olive oil
- 2 cups chopped cucumbers
- 4 roma tomatoes, chopped
- 1 medium red onion, chopped
- 1 cup feta cheese crumbles
- Roasted garlic hummus
- Cooked brown rice
Instructions
- For the dressing: whisk all ingredients together. Reserve 1/4 cup for dressing later.
- Add remaining dressing into a large zipper bag with the chicken breasts. Refrigerate for several hours.
- In a large skillet, heat olive oil over medium-high heat. Cook chicken for 10 to 12 minutes or until golden brown and cooked through.
- To build the bowls: place rice into a bowl, top with feta, cucumbers, tomatoes, onions, and chicken. Top with a dollop of hummus and drizzle with dressing, if desired.
Notes:
Recipe from The Chunky Chef
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