Herby Greek Chicken Bowls
Serves 430 mins prep
A flavorful and fresh dish that combines marinated grilled chicken with fluffy rice and a zesty Greek salad, perfect for a nutritious lunch or dinner.
0 servings
What you need
dash salt
cup chicken broth
tsp kosher salt
dash black pepper
cup jasmine rice
tbsp lemon juice
cup feta
tbsp olive oil
Instructions
1. Place chicken in a resealable bag or glass dish and pour in 80 Acres Greek Herb Dressing, season with salt and pepper, and toss to coat evenly. 2. Cover and refrigerate for 24 hours to let the flavors fully absorb. 3. In a saucepan, combine rice, water (or broth), olive oil, and a pinch of salt. Bring to a boil, then reduce to low heat. 4. Cover and cook for 15 minutes, or until rice is fluffy. Fluff with a fork and set aside. 5. Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5–6 minutes per side, or until internal temperature reaches 165°F. 6. Let grilled chicken rest for 5 minutes, then slice. 7. In a bowl, combine mini cucumbers, mini bell peppers, red onion (if using), and feta cheese. 8. Drizzle with lemon juice and olive oil, and season with salt and pepper. Toss gently to mix. 9. Place the rice in a serving bowl and top with sliced chicken and Greek salad. 10. Add extra dressing if needed and garnish as desired.