Dairy-Free Greek Lemon Chicken and Rice Bowl

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of olive oil, 1/4 cup of lemon juice, 2 teaspoons of dried oregano, 3 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the lemon-herb mixture.
2. 2Cut the about 680 g of boneless, skinless chicken breasts into bite-sized pieces. Place the chicken pieces in a bowl and pour half of the lemon-herb mixture over them. Toss to coat and let marinate for at least 15 minutes.
3. 3Rinse the 1.5 cups of long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with the 3 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
4. 4While the rice is simmering, heat a 30.48 cm skillet over medium-high heat. Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and is lightly browned.
5. 5Prepare the vegetables and herbs: Dice the 1 medium cucumber, halve the 1 cup of cherry tomatoes, thinly slice the 1/4 cup of red onion, and roughly chop the 1/2 cup of Kalamata olives and 1/4 cup of fresh parsley.
6. 6Once the rice is cooked, add the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, chopped Kalamata olives, and chopped parsley to the saucepan with the rice. Drizzle the remaining lemon-herb dressing over everything.
7. 7Gently toss all the ingredients in the saucepan together to combine well. Serve the Greek Lemon Chicken and Rice Bowl immediately.

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