Now throw it all in a big ol’ bowl, and add 1 tsp of Oregano, 1/4 tsp Dill Weed, 1/2 tsp Garlic Powder, 1 tsp Kosher Salt, 1 tbsp Olive Oil, and 2 tbsp White Vinegar. 1/2 cup Greek Crumbled Feta Cheese, aka the best dang cheese on earth.I don’t have any serious beef with regular ol’ cucumbers, but sometimes they can be bitter English or Baby Cucumbers are a much better option. Use an English Cucumber, or a few of those baby cucumbers. Raw onion can easily take over the taste in a dish, so we just want a kiss’a it to round out the flavor. Important- If you have a large red onion, please use only 1/4 of it. And even in our smallish town, I’ve been able to find them at local grocery stores. If Black Olives are more your thing, or if you can’t find any of the Kalamata, you can substitute Black Olives. After they’re sliced up, it’s about a half cup-ful. I know, 29 olives, how random! That’s what you’ll need to hit the correct nutritional info/points value. Dice the tomatoes up into small pieces.Here’s the Cliff’s Notes version… (NOTE – If you’ve already read that recipe, then this part will be a little repetitive, so go ahead and skip reading these next few steps if ya want.) It’s so fresh and flavorful, I absolutely love it! It’s so good, I went ahead n’ made just the salad its own recipe post. Now the time has come to prepare our Greek Cucumber Salad! This is my favorite part of the bowl, I think. So in conclusion, I get rid of it! You can do this or not, totally up to you. I think it really waters down things and takes away from the overall textures and tastes. I don’t like the more liquid part of tomatoes in salads, bruschetta, guacamole, etc. This is totally a personal preference here. This is all supposed to sound delicious and appetizing… definitely not like a deleted scene from The Silence of the Lambs.) (I was kind of at a loss over what words I should use to describe this step… I mean, which is best- scoop out the goop, or the guts? Maybe the innards? Keep the tomato skin or flesh? Bleechh! Seriously. Slice them in half, toss out any stem or leaf material, then scoop out the insides, saving the tomato flesh. Trust me, it will give the chicken a big boost in the flavor department if you have the time, go for the 8-10 hour marinating! You can marinate the chicken for up to 8 hours, or for as little as 30 minutes. Just a note: I don’t count all of the olive oil in the nutritional information and points because when you take the chicken out and discard the marinade it’s mostly being thrown out.Ĭlose the bag tightly, and then massage the chicken and marinade together. In the bag you’ll add 2 tbsp olive oil, 3-4 tbsp lemon juice (1 lemon), 1 tbsp white wine vinegar, 1 tsp garlic powder, 1/2 tsp thyme, 1 1/2 tbsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. This makes it quicker when you go to cook’m up on a skillet, and they’ll cook more evenly as well. I slice each breast in half lengthwise, so that the breasts are thinner. Grab a large Ziplock bag (I recommend a gallon size freezer bag) and throw in 1-1/2 pounds of fresh chicken breast. Let’s get in the kitchen!įirst off, We’re going to marinate some chicken breast. Even so, they’re pretty easy, which has made them one of my new go-to’s! If you’re meal prepping these, I do advise to keep the Greek Cucumber Salad in a separate container because while the rice and chicken is best warmed up, the salad part should stay cool and crisp right up to the moment it’s mixed in. When making these bowls, you will have a few different things going on. The flavors all balance each other out, and then burst forth like fireworks in your mouth! My favorite thing about these delicious little Greek Chicken Bowls is that I can get warm fluffy rice, tender & flavorful sliced chicken breast, and crisp, cool cucumber salad all in one little glorious bite. Who else agrees that’s the best way to eat? Over the years, I’ve known a few people who can’t handle their foods touching. When it comes to my meals, I love it all mixed up in a bowl, so that I can get a little bit of everything. Throw these Greek Chicken Bowls together for a delicious dinner, or include them in your meal prep for lunch the entire week – either way it’s perfect! The combination of fresh, crunchy cucumber salad, chicken breast with a Greek-inspired flavor, and warm wholesome rice, all comes together in a healthy and complete meal that satisfies!
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