20 MINUTE GREEK CHICKEN RICE BOWL

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Do you guys struggle with what to make for lunch?  I do!  Most of the time I eat whatever I shot that day for the blog (which is a pretty awesome gig!), but on the days where I didn’t do any photoshoot, I struggle.  Leftovers are always in our fridge, but most of the time, I’m not feeling like eating the same thing for lunch that we just had for dinner the night before.  Sound familiar?
Then that got me thinking… MEAL PREP!!!  If you’re not a meal prepper, no worries, this rice bowl comes together in about 20 minutes (even less if you’ve chopped things ahead of time), so you can easily make it and enjoy it in half an hour.  Usually, rice, takes a while to cook (sometimes even longer than the whole cook time for this meal!), which is why on a busy weeknight, I usually forgo rice at all.
Rice bowls are such a fun idea for a weeknight dinner (or lunch!), because each family member can choose what they want in their bowl.  The 16 oz. bowls provide 3-4 servings.  I don’t know about you, but with picky kids, this is a lifesaver!  My son, who just turned 4, would literally just eat a bowl full of rice if we let him… he’s obsessed!

INGREDIENTS

• GREEK MARINADE/DRESSING:
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (juice of 1-2 lemons)
• 1/2 Tbsp red wine vinegar
• 2 tsp minced garlic (or garlic paste)
• 1 1/2 Tbsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• RICE BOWL:
• 8-12 boneless skinless chicken thighs (can also use chicken breasts)
• 2 cups chopped seedless cucumbers
• 4 roma tomatoes, chopped
• 1 cup kalamata olives, sliced
• 1 medium red onion, coarsely chopped
• 1 cup crumbled feta cheese optional but recommended
• hummus (I highly recommend this roasted garlic version)
• 2 Minute Ready to Serve Family Bowls white rice

INSTRUCTIONS
PREPARE DRESSING:

1. To a small mixing bowl, add dressing ingredients and whisk to combine well.  Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
2. Add remainder of dressing to a large resealable plastic bag with chicken thighs.  Close bag and massage marinade into the chicken.  Refrigerate for several hours if desired.
3. Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet.  Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
4. Remove chicken to a plate to rest while you prepare the other ingredients.
5. ................

for full instruction please see : www.thechunkychef.com

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