Monday, February 11, 2019

GREEK CHICKEN BOWLS






GREEK CHICKEN BOWLS

Ingredients

Greek Chicken & Marinade

·      1-1/2 pounds fresh chicken breast sliced in half to make thinner
·      2 tbsp olive oil plus 1 tsp for cooking
·      3 tbsp lemon juice juice of one lemon
·      1 tbsp white wine vinegar
·      2 tbsp oregano
·      1 tsp garlic powder
·      1/2 tsp thyme
·      1 tsp kosher salt *use half if not using Kosher Salt
·      1/2 tsp black pepper

Greek Cucumber Salad & Rice

·      2 cups chopped cucumber english cucumber or baby cucumbers
·      4 roma tomatoes flesh removed, chopped
·      29 kalamata olives sliced in half, black olives will work too
·      1/4 small red onion diced small
·      1/2 cup crumbed feta cheese
·      1 tbsp olive oil
·      tbsp white vinegar
·      1 tsp oregano, dried
·      1 tsp garlic powder
·      1/4 tsp dill weed, dried
·      1 tsp Kosher salt *salt to taste if not using kosher salt
·      pepper to taste
·      2 cups white rice, cooked salted & peppered to taste.

Instructions

Greek Chicken & Marinade:

1.  In a large ziplock bag add raw chicken and all of the marinade ingredients above. Close bag. Massage the marinade into the chicken breasts. Place bag in a bowl and refrigerate for up to 8 hours or as little as 30 minutes. 
*The longer the better, but 30 minutes still works well!*
2.  When the chicken is done marinating: Remove chicken from marinade and discard access marinade. Dab the chicken breasts with a paper towel to remove a little of the extra marinade, but not all of it. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. Cook chicken for about 4-5 minutes on each side until golden brown and the internal temp reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8-10 minutes. Slice the chicken up into strips after letting it rest.
3.  …………………………………………….
4.  ………………………………………………………………….

Full instructions: Click here