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greek chicken bowls

Greek Chicken Bowls

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Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 lb chicken tenderloins
  • olive oil, for cooking and drizzling
  • 2 cloves garlic, minced
  • 2 tsp Greek seasoning, I use Cavender’s
  • 1 lemon, zested and juiced
  • 1 onion, thick sliced
  • 1 green bell pepper, julienned
  • 1 orange or yellow bell pepper, julienned
  • 2 cups cooked grains, i.e. brown rice, farro, quinoa

Tomato Cucumber Salad

  • 1 cup kalamata olives, diced
  • 1 cup feta cheese, crumbled
  • 2 cups cucumber, diced
  • 2 cups cherry or grape tomatoes, halved
  • 2 tbsp fresh dill, roughly chopped, plus more for garnish
  • salt and pepper, to taste

Instructions
 

  • Season the chicken by drizzling with about 1 tablespoon olive oil, garlic, Greek seasoning, and lemon zest and juice. Allow marinating for about 20-30 minutes or up to overnight. Heat a saute pan over medium-high heat and cook the chicken for about 3-4 minutes per side, until lightly browned and cooked through. Remove from pan and set aside. Add another drizzle of olive oil and saute the onion and peppers for 2-3 minutes. Vegetables should be caramelized, but still crisp. While vegetables are cooking, dice the chicken into cubes and add back to the pan. Season to taste with salt and pepper.
  • To make the Tomato Cucumber Salad, combine all ingredients in a medium bowl and season with salt and pepper.
  • To build the Greek Chicken Bowls, spoon about 1/2 cup of cooked grain into a large bowl. Add a generous scoop of the chicken and vegetables, followed by a scoop of the Tomato Cucumber salad. Garnish with sliced olives and additional dill, if desired.

Notes

Show link: https://fox56news.com/news/meal-time-monday/greek-chicken-bowls/
Keyword one bowl meals