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Greek Chicken Bowls

SUGGESTED SERVING SIZE: 1 BOWL

(1/2 CUP RICE, 3/4 CUP CUCUMBER SALAD, 4 OUNCES CHICKEN)

CALORIES: 385

FAT 13G

CARBOHYDRATES 23G

PROTEIN 44G

Ingredients (Greek Chicken & Marinade)

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

Ingredients (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

1/4 small red onion diced small (enhances the flavor, but can be left out if you

strongly dislike onion) 1/2 cup crumbed feta cheese

1 tbsp olive oil

2 tbsp white wine 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 couscous, cooked salted & peppered to taste.

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.

Directions (Greek Cucumber Salad)

1. Add all ingredients for the cucumber salad above into a bowl and mix together well.

Directions (Greek Chicken Bowls)

1. If eating right away add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container.

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