Description
A vibrant, fresh, and flavorful Mediterranean-inspired dish featuring juicy marinated chicken, herbed rice cooked in chicken broth, and a refreshing cucumber salad with feta and olives. Perfect for meal prep, family dinners, or healthy lunches.
Ingredients
For the Chicken Marinade:
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1½ lbs chicken breasts, sliced thin
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3 tbsp olive oil
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2 tbsp lemon juice (fresh)
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1 tbsp white wine vinegar
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1 tsp dried oregano
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½ tsp dried thyme
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¾ tsp garlic powder
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1 tsp salt
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½ tsp black pepper
For the Cucumber Salad:
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2 English cucumbers or 5 baby cucumbers, chopped
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3 Roma tomatoes, de-seeded and chopped
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½ cup Kalamata olives, sliced
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¼ cup red onion, minced
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½ cup feta cheese, crumbled
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2 tbsp olive oil
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1 tbsp white wine vinegar
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½ tsp dried oregano
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¼ tsp garlic powder
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¼ tsp dried dill
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Salt and pepper, to taste
For the Rice:
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1 cup white rice (jasmine or basmati)
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2 cups chicken broth
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½ tsp salt
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¼ tsp pepper
Instructions
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Marinate the chicken in all marinade ingredients for at least 30 minutes (up to 8 hours).
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Rinse and cook rice in chicken broth with salt and pepper. Simmer until fluffy.
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Combine cucumbers, tomatoes, olives, red onion, and feta. Toss with olive oil, vinegar, and seasonings. Chill.
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Sear chicken in olive oil until golden and cooked through (165°F). Let rest, then slice.
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Assemble bowls: layer ½ cup rice, ¾ cup cucumber salad, 4 oz chicken. Garnish with extra feta or herbs if desired.
Notes
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Salad tastes best chilled before serving.
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Use brown rice or quinoa for added fiber.
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Add lemon wedges or tzatziki for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Meal Prep
- Method: Marinate, Sear, Simmer
- Cuisine: Greek, Mediterranean