Greek Chicken and Lemon Rice Bowl

Ingredients

• about 680 g Chicken breasts
• 2 tbsp Olive oil
• 3 tbsp Lemon juice
• 2 tsp Dried oregano
• 3 cloves Garlic
• 1.5 cup Gluten-free rice
• 3 cup Chicken broth
• 1 medium Cucumber
• 2 medium Tomatoes
• 0.5 medium Red onion
• 0.5 cup Kalamata olives
• 0.5 cup Feta cheese (dairy)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken breasts with salt, pepper, oregano, and minced garlic.
2. 2Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through.
3. 3Remove chicken from skillet and set aside. Dice chicken into bite-sized pieces.
4. 4In the same skillet, add rice and toast for 1-2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until rice is cooked.
5. 5Stir in lemon juice into the cooked rice.
6. 6Dice cucumber, tomatoes, and red onion. Combine with Kalamata olives.
7. 7Assemble bowls with lemon rice, diced chicken, vegetable mixture, and crumbled feta cheese.

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