Greek Chicken Bowl with Feta and Olives

Name: Greek Chicken Bowl with Feta and Olives
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 600 g (2 large) Chicken breast; 150 g Greek yogurt; 3 tbsp Extra virgin olive oil; juice of 1 Lemon, juiced; 3 cloves Garlic; 2 tsp Dried oregano; 1 cup, dry White rice; 1 large Cucumber; 250 g Cherry tomatoes; ½ Red onion; 150 g Feta cheese; 80 g Kalamata olives, pitted; small handful Fresh parsley; to taste Salt and pepper

Juicy yogurt-marinated chicken over fluffy rice with crisp cucumber, cherry tomatoes, briny Kalamata olives and creamy feta. Built for the week and best served cold or gently reheated.

700kcal⏱ 35′total58gProtein53gCarbs28gFat

Method

In a bowl, combine the chicken with the Greek yogurt, half the olive oil, the lemon juice, minced garlic, oregano, salt and pepper. Toss to coat and marinate for at least 15 minutes (or overnight for meal prep).
Cook the rice according to package instructions. Fluff with a fork and let it cool.
Meanwhile, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion and roughly chop the parsley.
Heat a large non-stick pan over medium-high heat. Sear the chicken for 5–6 minutes, turning, until golden and cooked through (74°C / 165°F).
Divide the cooled rice between four meal-prep containers or bowls.
Top with the chicken, cucumber, tomatoes and red onion. Crumble over the feta and scatter the olives.
Drizzle with the remaining olive oil, add the parsley and a squeeze of lemon. Cool completely before sealing and refrigerate for up to 4 days.

Make it yours

Adapt it to your macros.

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