Greek Chicken Rice Bowl is a first-rate choice for your family dinner! It’s also an easy dish to meal prep for lunch or dinner. To percent it for lunch, keep the cold ingredients separate, so the bird and rice are clean to reheat at your desk.
These Greek power bowls are filled with nutrients. You get protein from the chook, complete grains from the brown rice, and lots of vitamins and minerals from the tomatoes, bell peppers, and cucumbers. The lemon, feta, and Kalamata olives add so much taste to these Mediterranean bowls.
To make these healthful Greek bird bowls, you first want to prep your chicken. Working with one hen breast at a time, positioned the fowl in a plastic bag and pound it thin. This step will help all your bird cook dinner evenly. After, blend all of the marinade components together, pour in a Ziploc bag with the chook, and marinate for 30 minutes, up to in a single day.
After you prepare dinner the bird, all that’s left is to prep the relaxation of the components. Cook your rice in the chicken broth, and reduce the tomatoes, bell peppers, cucumber, and olives.
If you need to eat immediately, blend the warm hen and rice with the cold substances, drizzle with olive oil and lemon, and top with feta cheese and parsley.
If you’re meal prepping, placed the chook and rice in a meals storage box and the bloodless veggies in another. Also, you’ll want to put the olive oil and feta in separate small bins. Don’t be surprised in case your coworkers ask for the recipe!
To freeze, place meal prep boxes without the greens within the freezer for up to 3 months. Transfer to the refrigerator in a single day to thaw earlier than reheating inside the microwave.
Although I used brown rice, any grain, like quinoa, barley or farro, might be high-quality.
If you’d want to make this rice bowl vegetarian, leave out the bird.
Use purple or yellow bell peppers if you don’t have orange.