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Greek Chicken Bowls

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A grain bowl loaded with fresh greens, seasoned chicken, kalamata olives, feta, artichokes, cucumbers and a lemon oregano olive oil dressing.

Ingredients

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Chicken:

  • 2 tablespoons olive oil
  • 1-pound boneless skinless chicken breasts
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper

Lemon Oregano Dressing:

  • Zest and juice of 1 medium lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon granulated sugar or honey
  • 1/2 tablespoon dried oregano leaves
  • 1/4 teaspoon coarse salt
  • 1/4 teapsoon ground black pepper
  • 1/4 cup olive oil

Bowls:

  • 2 cups cooked brown rice or grains
  • 4 cups fresh baby spinach
  • 1 medium English cucumber, diced
  • 1-pint cherry tomatoes, halved or quartered (optional)
  • 1 cup pitted Greek olives
  • 1 cup marinated artichoke hearts, halved
  • 1 cup crumbled feta cheese

Instructions

To make the chicken:

  1. Heat the olive oil in a large skillet to medium heat.
  2. Season the chicken breasts with oregano, salt and pepper.
  3. Place in the hot oil and cook 4-5 minutes per side, until internal temperature reaches 160 degrees. Remove from the skillet and let rest 5-10 minutes, then slice.
  4. Refrigerate until ready to use.

To make the dressing:

  1. Whisk together the lemon zest and juice, red wine vinegar, sugar or honey and oregano. Whisk in olive oil and season to taste with salt and pepper
  2. Refrigerate until ready to use.

To make the bowls:

  1. Evenly distribute the cooked grains, spinach or greens, sliced chicken breast, cucumber, tomatoes (if using), olives, artichokes and feta into 4 bowls.
  2. Drizzle with the dressing just before eating.

Notes

Storage Tip: Store the ingredients in individual containers or create the bowls in individual containers without dressing. Dress the bowls just before eating.

Nutrition

Find it online: https://thehealthyepicurean.com/greek-chicken-bowls/