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

Originally posted on Fantastical Sharing of Recipes on October 28, 2020