20 Minute Greek Chicken Rice Bowl

This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
Perfect for meal prep, make ahead lunches, or a wholesome dinner, this is a rice bowl that packs some serious Greek flavors!  Rice, lean chicken thighs, cucumbers, tomatoes, kalamata olives, Feta cheese, red onion and hummus… plus a Greek marinade for the chicken that doubles as a dressing!

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:

• 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:

• 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.
• 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.
• Remove chicken to a plate to rest while you prepare the other ingredients.
• Read more please visit : www.thechunkychef.com

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