Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Fresh parsley or basil for garnish
- Salt and pepper to taste
Instructions
- Marinate the chicken in a mixture of olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper for at least 30 minutes.
- Rinse the rice under cold water, then cook it with 2 cups of water and a pinch of salt for about 15 minutes.
- Preheat grill and grill the marinated chicken for 6-7 minutes on each side until cooked through.
- Let the chicken rest for a few minutes, then slice into strips.
- Assemble the bowl by adding cooked rice, grilled chicken, cherry tomatoes, cucumbers, olives, and feta cheese.
- Garnish with parsley or basil before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add vegetables and feta just before serving for freshness.
- This dish is great for meal prepping; assemble when ready to eat.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, Boiling
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 470 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg