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Yield: 4
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
00:30
Total Time
Ingredients & Directions
Directions
Greek Chicken Bowls
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 tablespoons
Olive oil
3 tablespoons
Lemon juice
1 tablespoon
White wine vinegar
2 tablespoons
Dried oregano
1 clove
Garlic, minced
1/2 teaspoon
Dried thyme
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper
2 cups
English cucumber, diced
1
Large tomato, seeded and diced
20
Olives, pitted and cut in half kalamata
1/4
Small red onion, diced
1/2 cup
Feta cheese, crumbled
1/4 cup
Greek salad dressing
1/4 teaspoon
Dried dill
2 cups
Cooked rice*
- Place chicken & all marinade ingredients in a large disposable bag, & marinate at least 20-30 minutes but better if for at least a few hours.
- Remove chicken from marinade and discard the remaining liquid.
- Heat a large non-stick skillet over medium heat.
- Spray with non-stick cooking spray and add chicken to pan.
- Cook chicken about 5 minutes per side or until browned and the internal temp reaches 165°F.
- Remove chicken from pan and let rest for 8-10 minutes before slicing for service.
- Add cucumbers, tomatoes, olives, onions, feta cheese, dressing and dill together in a bowl and mix well.
- To assemble bowls, add cooked rice to a bowl, top with cucumber salad and sliced grilled chicken & top with extra crumbled feta cheese, if desired.
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Yield: 4
00:15
Prep
00:15
Cook
00:30 Total Time
Ingredients
Directions
Greek Chicken Bowls
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 tablespoons
Olive oil
3 tablespoons
Lemon juice
1 tablespoon
White wine vinegar
2 tablespoons
Dried oregano
1 clove
Garlic, minced
1/2 teaspoon
Dried thyme
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper
2 cups
English cucumber, diced
1
Large tomato, seeded and diced
20
Olives, pitted and cut in half kalamata
1/4
Small red onion, diced
1/2 cup
Feta cheese, crumbled
1/4 cup
Greek salad dressing
1/4 teaspoon
Dried dill
2 cups
Cooked rice*
- Place chicken & all marinade ingredients in a large disposable bag, & marinate at least 20-30 minutes but better if for at least a few hours.
- Remove chicken from marinade and discard the remaining liquid.
- Heat a large non-stick skillet over medium heat.
- Spray with non-stick cooking spray and add chicken to pan.
- Cook chicken about 5 minutes per side or until browned and the internal temp reaches 165°F.
- Remove chicken from pan and let rest for 8-10 minutes before slicing for service.
- Add cucumbers, tomatoes, olives, onions, feta cheese, dressing and dill together in a bowl and mix well.
- To assemble bowls, add cooked rice to a bowl, top with cucumber salad and sliced grilled chicken & top with extra crumbled feta cheese, if desired.
