Dairy-Free Greek Lemon Chicken and Rice Bowls

Instructions

1. 1In a bowl, combine the about 680 g of chicken breasts, 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 teaspoons of dried oregano, and 3 cloves of minced garlic. Mix well to coat the chicken. Let this mixture marinate for 15 minutes.
2. 2Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated chicken to the hot skillet. Cook for 6-8 minutes per side, until the chicken is browned and reaches an internal temperature of 74°C. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before slicing.
3. 3While the chicken rests, combine 1.5 cups of rice and 3 cups of water in a medium saucepan. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
4. 4While the rice cooks, prepare the vegetables. Slice the 1 medium cucumber into 0.635 cm thick rounds. Finely chop 0.25 cup of red onion. Roughly chop 0.25 cup of fresh parsley.
5. 5Once the rice is cooked, fluff it with a fork. Slice the rested chicken breasts into bite-sized pieces.
6. 6To assemble the bowls, divide the cooked rice among four serving bowls. Top the rice with the sliced chicken, sliced cucumber, chopped red onion, 0.5 cup of pitted Kalamata olives, and a sprinkle of fresh parsley. Serve immediately.

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