7 | Balanced Bowls | SPRING 2017
Greek Chicken Bowl
Prep : 1 hr Cook : 30 mins Serves : 5
ingredients :
1 cup brown rice 1½ lbs cherry tomatoes , halved
for the chicken :
2 lbs boneless , skinless chicken breasts ¼ cup olive oil
3 cloves garlic , minced Juice of 1 lemon
1 tbsp red wine vinegar 1 tbsp dried oregano
Kosher salt and black pepper , freshly ground 2 tbsp olive oil
for the cucumber salad :
2 English cucumbers , peeled and sliced ½ cup red onion , thinly sliced
Juice of 1 lemon
2 tbsp olive oil 1 tbsp red wine vinegar 2 cloves garlic , pressed
½ tsp oregano , dried
for the tzatziki sauce :
1 cup plain Greek yogurt
1 English cucumber , finely diced 2 cloves garlic , pressed 1 tbsp fresh dill , chopped
1 tbsp lemon juice , freshly squeezed 1 tsp lemon zest
1 tsp fresh mint , chopped
Kosher salt & black pepper , freshly ground 2 tbsp olive oil
directions :
1 . In a gallon size Ziploc bag , combine chicken , ¼ cup olive oil , garlic , lemon juice , red wine vinegar and oregano ; season with salt and pepper , to taste . Marinate for at least 20 minutes to 1 hour , turning the bag occasionally . Drain the chicken from the marinade , discarding the marinade .
2 . Heat olive oil in a large skillet over medium high heat . Add chicken to the skillet and cook , flipping once , until cooked through , about 3-4 minutes per side . Let cool before dicing into bite-size pieces . 3 . To make the cucumber salad , combine cucumbers , onion , lemon juice , olive oil , red wine vinegar , garlic and oregano in a small bowl ; set aside .
4 . To make the tzatziki sauce , combine Greek yogurt , cucumber , garlic , dill , lemon juice , lemon zest and mint in a small bowl ; season with salt and pepper , to taste . Drizzle with olive oil . Refrigerate for at least 10 minutes , allowing the flavors to meld ; set aside .
5 . In a large saucepan of 2 cups water , cook rice according to package instructions ; set aside . 6 . Divide rice evenly into serving bowls . Top with chicken , cucumber salad , tomatoes and tzatziki sauce .