Mediterranean Chicken and Rice Bowls
A filling and flavorful salad to prep for the week
Equipment
- Outdoor grill optional
Ingredients
For the grilled chicken
- 1 lb boneless, skinless chicken thighs (or chicken breasts)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp black pepper
For the salads
- 1 head green leaf lettuce, washed and torn
- 1 8.8 oz package pre-cooked rice about 1 cup
- 1/2 cup seedless cucumber, diced
- 1/2 cup tomatoes, diced
- 4 oz feta
- 1 lemon, quartered
For the salad dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp oregano
- 1 small garlic clove, grated
- Salt and pepper, to taste
Instructions
Grilled chicken
- Preheat outdoor grill to medium-high.
- In a large bowl, whisk together olive oil and dried seasonings. Add chicken thighs, turning to thoroughly coat. Let sit to marinate for 10-15 minutes while grill preheats.
- Grill chicken 4-5 mins per side until cooked. Allow to cool 5 minutes, and slice for salads.
For the salads
- Whisk together dressing ingredients in a small bowl.
- Divide lettuce between 4 bowls. Top with rice, cucumbers, tomato, chicken, and crumbled feta.
- Add dressing just before serving and finish with a squeeze of fresh lemon juice.
Notes
Double the chicken and grill in advance to use for additional meals.
If prepping for lunches, ensure chicken is fully cooled before assembling salads, and keep dressing on the side.
Salads will keep in the fridge for 3-4 days.