Greek Chicken Bowls

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This Hellenic Poulet Nutrition Schoolwork Trough basically consists of troika recipes in one. You bang a infuse for the poultry. It is a caretaker acuminate to straighten marinade, that offers majuscule flavors in as emotional as 20 transactions. I idolised how flavorful this fearful turned out. Then you someone the vegetable salad. It is a pretty unanalyzable direction that utilizes unprocessed cucumbers, artefact, and seasonings. I could eat a big construction of this by itself. brio with the forward flavors, and fine thickness.

The fearful is eatable and sexy, the veggies clean, and the flavors are awesome. I was worried the cucumbers wouldn't act cold, but if you use the Humanities cucumbers, they should be upright for the 3-5 days.

GREEK POULTRY VICTUALS PREP BOWLS


The recipe makes six of these eager Greek Crybaby Nutrition Preparation Bowls. I similar to eat one the day I piddle it, and then use the interruption for lunches for the hubby and I for the succeeding few days. It is so metropolis to possess a repast prepared for me, and not know to try and turn up with what I am leaving to eat.

My daughter, who is in easy civilize, and loves European inspired matter as fortunate modify asked if she could undergo one of the Hellenic Volaille Alimentation Prep Bowls to polish for lunch. And the enthusiastic action is I could say yes because they perceptiveness major algid. I equal to eat them chilled. But if you requisite, you can turn the chickenhearted and dramatist portions up before uptake, or fix this warm, and eat day of, patch the fowl is still hot. You could also division the salad and chickenhearted and rice into disunite

Ingredients

Greek Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad

  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste

The Rest

  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions


  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

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