Greek Chicken Rice Bowls

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:

1. For the dressing: whisk all ingredients together. Reserve 1/4 cup for dressing later.
2. Add remaining dressing into a large zipper bag with the chicken breasts. Refrigerate for several hours.
3. 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.
4. 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.
   

Recipe from The Chunky Chef

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

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Author: Sarah Ellis/Fantastical Sharing of Recipes

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

1. For the dressing: whisk all ingredients together. Reserve 1/4 cup for dressing later.
2. Add remaining dressing into a large zipper bag with the chicken breasts. Refrigerate for several hours.
3. 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.
4. 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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