Description

Bring the flavors of the Mediterranean to work with these Greek Chicken Meal Prep Rice Bowls – the perfect recipe to make ahead!

Yield: 4servings | Serving Size: 1bowl

Ingredients

1 1/2poundsboneless, skinless chicken breasts (2 large or 3 small)

2tablespoonsfresh lemon juice

2tablespoonsred wine vinegar

1tablespoonextra virgin olive oil

3clovesgarlic, minced

2teaspoonsdried oregano

1-1/4cupsquick cooking brown rice, such as Uncle Bens 10 min rice

2cupslow sodium chicken broth

1dry pint cherry or grape tomatoes

1medium cucumber, peeled, seeded and cut into bite-sized pieces

1small orange bell pepper, cut into 1-inch pieces

20pitted Kalamata olives, sliced

4teaspoonsextra virgin olive oil

1medium lemon, quartered

1/4cupcrumbled feta cheese

Instructions

For the chicken:

• Combine lemon juice, vinegar, olive oil, garlic and oregano in a small bowl.

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound with a mallet or rolling pin to an even thickness, about ½ inch thick, being careful not to puncture the bag.

• Add marinade to the bag. Allow to marinate for at least 30 minutes or up to overnight in the refrigerator.

• Bring the rice and broth to a boil. Reduce heat to simmer, cover and cook 10 to 12 minutes (or until rice is tender and broth is absorbed).

• Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.

• Cook 5 to 6 minutes per side or until chicken is cooked through. Allow chicken to rest while you make the rest of the bowl.

To assemble bowls and eat immediately:

Slice the chicken breasts. Place 3/4 cup rice in each bowl, top with chicken, 1/4 of the tomatoes, cucumbers, pepper and olives.

Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon feta cheese and a sprinkle of parsley.

For meal prep:

Slice the chicken breasts. In 4 meal containers, layer 3/4 cup rice and 1/4 of the chicken, in separate containers or baggies pack ¼ of the tomatoes, cucumbers, bell pepper, olives and feta.

When ready to eat, heat the chicken and rice, top with veggies, olives and cheese and drizzle with 1 teaspoon olive oil and lemon juice from 1 wedge.

Last Step:

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