Greek Rice Bowl
This fresh and healthy rice bowl is full of antioxidants, protein, and tons of flavor.
Made with Ralston Family Farms Red Rice 6 Pack
Lunch, Dinner, Rice Bowls, Red
Ingredients
1 cup Red Rice
½ teaspoon salt
1 pound chicken breasts
3 tablespoons olive oil
1 pint cherry tomatoes, halved
2 cups chopped cucumber
1 cup kalamata olives, pitted and sliced
½ red onion, sliced
1 cup tzatziki sauce
½ cup crumbled feta cheese
Lemon wedges, for serving
Fresh dill and parsley, for garnish, optional
Greek Chicken Marinade:
Zest of 1 lemon
2 tablespoons lemon juice
2 cloves garlic, grated
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
Tzatziki Sauce
1 Cucumber
1 garlic clove
1 cup plain yogurt
½ teaspoon salt
½ teaspoon lemon juice
¼ teaspoon dried dill
Directions
For the chicken: In a gallon size zip bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Marinate for 4 hours or overnight.
Cook rice according to package directions
Prepare Tzatziki Sauce
chop bowl ingredients
In a large skillet, heat olive oil over medium-high heat, add the chicken breasts into the skillet and cook until cooked through. Discard marinade.
Remove chicken from pan and rest 5 minutes before slicing.
To assemble the Greek bowls; place a bed of rice at the bottom of your bowl or meal prep container. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Sprinkle some parsley and dill and serve with lemon wedges.
Tzatziki Sauce
Line a large bowl with a mesh strainer, place a paper towel into the strainer.
Use a cheese grater to grate the cucumber and garlic clove, transfer to the strainer to remove the excess moisture.
In a medium bowl combine the shredded cucumber, garlic, yogurt, salt, lemon juice, and dill. Stir to combine and refrigerate for an hour before serving.
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