Easy Greek Chicken Rice Bowl Recipe for Two

Instructions

1. 01

   Make the Greek Vegetable "Salad" Topping: Place 1/4 cup chopped Red Onion in a small bowl, cover with ice water, and soak for 10 minutes to mellow the flavor. Drain and pat dry. In a medium bowl, 1/2 cup chopped Cucumber, 1/2 cup halved Cherry Tomatoes, red onion, 1/4 cup halved Castelvetrano Olives, 1/2 cup Crumbled Feta, 2 tbsp. Extra Virgin Olive Oil, 1 tbsp. Red Wine Vinegar, and a pinch Flaky Sea Salt. Toss gently and set aside.

2. 02

   Make the Dressing: In a small bowl or jar, combine 3 tbsp. Extra Virgin Olive Oil, 2 tbsp. Apple Cider Vinegar, 2 tbsp. Mayonnaise, 1 tsp. Dijon Mustard, 1 tsp. fresh Lemon Juice, 1/2 tsp. Honey, 1 tsp. freshly chopped Oregano, 1 tsp. freshly chopped Basil, 1/4 tsp. Garlic Powder, and a pinch each of Salt + Pepper. Whisk until smooth, or shake vigorously in a jar until emulsified. Set aside.

3. 03

   Cook the Chicken. Pat the 8 oz. Chicken Breast dry, then season all over with 1 tsp. Greek Seasoning. Heat a medium nonstick skillet over medium heat. Add 1 tsp. Olive Oil, and once the oil is hot, cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165 F. Transfer to a cutting board to rest for five minute, then cut into bite-sized pieces or shred.

4. 04

   Build the Bowls. Divide 2 cups cooked Rice (or your preferred grain) between two bowls. Top each with chicken, vegetable salad, and dressing. Sprinkle with more freshly chopped Fresh Basil + Oregano, if desired, and serve.