top of page
Search
  • Lynds
    • Jul 6, 2020
    • 2 min read

Greek Chicken Rice Bowl

This is a quick and easy weeknight meal that is loaded with vegetables and chicken chunks that take under 20 minutes to cook.


This post contains affiliate links, and I may receive a small commission if you purchase through them.

The chicken in the recipe legitimately tastes like s0uvlaki and marinates in less than 15 minutes, but obviously the longer you can keep it in the marinade the better!




I started by cutting chicken breasts up into cubes and placing them in a ziploc bag. Once all the chicken is inside I generously added oregano, onion powder, rosemary, fresh minced garlic and some garlic salt. I then added 1/2 cup of avocado oil and 2 Tbsp of lemon juice and sealed the bag. The tricks is to flip and massage the seasoning into all areas of the chicken, adding some more seasoning if necessary. I typically sit this in the fridge to marinade, flipping once half way through so that the oil and lemon can disperse again to the chicken that had been on top.




Once marinaded for as much time as you have I placed these on a drip pan and placed in a 350 degree oven to cook for about 15-18 minutes. Because not all cubes will be the exact same size, please ensure you check them prior to eating the internal temperature needs to reach 165 degrees.






In the mean time I cooked up some organic white rice. Use whatever method you prefer. I chose traditionally Greek salad like veggies and went to work cutting up peppers, tomatoes red onions, cucumbers! I also purchased kalamata olives just to complete this dish... often the olives are my favourite part of the salad, so I loaded them up on my plate.




We eat dairy free, or at least I do so I find creative ways to recreate flavours of typically dairy filled meals with a plant based solution. In this case Presidents choice brand makes a cashew cream that can easily sub in as tzatziki, as well I gave myself a generous Tbsp of hummus to get all that garlicy flavour onto my plate as well!




I set this up like a build your own bowl so my family could choose what they wanted. You could make a side of the chicken marinade (not what the chicken sat in but separately) to act as a salad dressing on this. I typically choose to go without a dressing because the cashew cream and hummus add enough flavour. Check out the final product! This was 10 minutes of prep - 15 minutes to marinate - under 20 to cook!




Chicken recipe:


approximately 2 Tbsp each:

garlic salt, minced garlic, onion powder, oregano, rosemary.

1/2 cup of avocado or olive oil and 2-3 Tbsp of lemon juice (more if you like it extra lemony)


marinade for at least 15 minutes and cook for minimum 15-18 minutes in a 350 degree oven and check the internal temp is 165 degrees before consuming.


Have fun building your bowl!


0 comments

Comments

bottom of page