Greek Chicken

AMAZING recipe idea for a weekly food prep or weekend cookout!
For meal prep, I believe quinoa would be a great substitute for brown rice. Try each and decide which is your favourite.
Compared to the common garden cucumbers we all grew up with, which have big seeds and frequently a more harsh flavour, English cucumbers are typically sweeter and softer.

English cucumbers have a thinner skin that doesn’t require peeling. The English cucumber also doesn’t need to be seeded before eating—we can just slice and serve it because the seeds are tiny and simple to consume.

Recipe By: Rachel Maser

Ingredients:

1. Half a pound of chicken breasts
2. One tablespoon of avocado or olive oil
3. Two cups of halved cherry tomatoes
4. One red onion cut in half
5. two English cucumbers
6. chopped half a cup of pitted Kalamata olives
7. half a cup of crumbled feta cheese
8. two cups of brown rice, cooked

Regarding the dressing/marinade:

1. Half a cup of extra virgin olive oil
2. 1/2 cup freshly squeezed lemon juice
3. 2 Tbsps red wine vinegar, or apple cider vinegar
4. 3 fresh garlic cloves, minced
5. 1 Tbsp dried oregano
6. 1 Tbsp dried basil
7. sea salt and fresh ground black pepper, to taste, about 1/2 teaspoon each

Instructions:

1. Since the Greek dressing will also be used as a marinade for the chicken, start by making it.
2. In a large canning jar, combine all the dressing ingredients; cover and shake vigorously to emulsify.
   Alternatively, you might combine the dressing ingredients in a bowl and thoroughly mix them.
3. Cover the chicken in a medium glass bowl, Tupperware, or Ziploc bag with exactly half of the dressing, and rub it in to coat both sides.
4. Let marinate in the refrigerator for a minimum of half an hour. Remove and discard this portion of the marinade prior to cooking the chicken.
5. Heat a large skillet over medium heat to cook the chicken. Oil should be drizzled into the pan before adding the chicken, which should be cooked through and well browned after about 4 minutes on each side.
6. After letting the cooked chicken rest for ten minutes on a platter, cut it.
7. In a large bowl, combine the tomatoes, cucumber, olives, onion and feta cheese.
8. Drizzle the remaining, untouched dressing over the top and gently toss veggies and feta to combine.
9. To assemble your bowls, fill four bowls or food prep containers with 1/2 cup cooked rice. Next, evenly distribute your Greek salad and diced chicken over the rice. Refrigerate meal prepped food for up to four days.
10. Enjoy!