Greek Grilled Chicken and Rice Bowl Recipe with Feta
Juicy chicken, fresh veggies, tangy feta and whole grains drizzled with homemade sauce
Ingredients
- 1 lb. boneless skinless chicken breasts
- 6 cups cooked rice pilaf
- 2 cups cherry tomatoes
- 2 lemons
- 1 cucumber
- 6 oz. feta cheese
Fresh Oregano Vinaigrette
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. fresh oregano minced
Instructions
Grill Instructions
- Preheat grill to 400 degrees. In a large bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Grill chicken until done, about 6-7 minutes per side. Cut the lemons into quarters and set them onto the grill during the last 5 minutes of cooking.
- Remove from grill and let rest 10 minutes. Then, slice into bite sized pieces.
Oven Instructions
- Preheat oven to 375 degrees. In a mixing bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Transfer chicken to a baking dish. Cut the lemons into quarters and add them to the baking dish.
- Place into the oven for 20-25 minutes until done. Let rest for 10 minutes. Then, slice chicken into bite sized pieces.
Air Fryer Instructions
- Preheat air fryer to 350 degrees. In a mixing bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Place the chicken into the air fryer basket and cook for 18 minutes, flipping halfway through the cook time.
Make the Dressing
- In a small bowl, whisk the vinegar and mustard until smooth. Slowly pour the oil into the mixture while whisking constantly. Last, whisk in the chopped oregano.
Chop the Veggies
- Slice the cucumber into bite sized pieces. Halve the cherry tomatoes. Combine them together in a small bowl.
Assemble the Chicken and Rice Bowl
- Divide the cooked rice among 4 serving bowls. Top with chicken, lemons, tomato-cucumber salad and cubed feta. Drizzle with oregano dressing.
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