MEDITERRANEAN CHICKEN RICE BOWLS
Serves: 4
INGREDIENTS:
FOR THE RICE
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
FOR THE CHICKEN
4 (1 lb) boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove, crushed in garlic press or finely chopped
1 teaspoon paprika
1⁄2 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
FOR THE HUMMUS
1 cup canned chickpeas, drained, liquid reserved
2 garlic cloves
½ teaspoons kosher salt
¼ cup tahini (sesame paste)
Juice of 1 lemon (3 tablespoons)
1 tablespoon water or liquid from the chickpeas
FOR THE GREEK SALAD
1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
2 medium tomatoes, cored, seeded, and large dice
1 medium English cucumber, large dice
1 cup kalamata olives, pitted and halved
½ medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano
¼ teaspoon kosher salt, plus more as needed
¼ cup crumbled feta cheese
DIRECTIONS:
TO PREPARE THE RICE
*Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear.
*Allow to soak for at least 5 minutes.
*Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft.
*Place 2 tablespoons of butter on the rice to melt with the heat off.
*Cover and set aside.
TO PREPARE THE CHICKEN
*Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
*Pierce chicken with fork several times and sprinkle with salt and pepper. *Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
*Remove chicken from bag.
*Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
TO PREPARE THE HUMMUS
*Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
*Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
*Set aside in fridge until ready to serve.
TO PREPARE THE SALAD
*Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion.
*Set aside.
*Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine.
*Pour over the salad and toss to combine.
*Sprinkle with the feta.
*Serve.
Recipe: Gimme delicious Food
✽¸.••.¸✽✽¸.••.¸✽✽¸.••.¸✽✽¸.••.
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INGREDIENTS:
FOR THE RICE
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
FOR THE CHICKEN
4 (1 lb) boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove, crushed in garlic press or finely chopped
1 teaspoon paprika
1⁄2 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
FOR THE HUMMUS
1 cup canned chickpeas, drained, liquid reserved
2 garlic cloves
½ teaspoons kosher salt
¼ cup tahini (sesame paste)
Juice of 1 lemon (3 tablespoons)
1 tablespoon water or liquid from the chickpeas
FOR THE GREEK SALAD
1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
2 medium tomatoes, cored, seeded, and large dice
1 medium English cucumber, large dice
1 cup kalamata olives, pitted and halved
½ medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano
¼ teaspoon kosher salt, plus more as needed
¼ cup crumbled feta cheese
DIRECTIONS:
TO PREPARE THE RICE
*Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear.
*Allow to soak for at least 5 minutes.
*Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft.
*Place 2 tablespoons of butter on the rice to melt with the heat off.
*Cover and set aside.
TO PREPARE THE CHICKEN
*Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
*Pierce chicken with fork several times and sprinkle with salt and pepper. *Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
*Remove chicken from bag.
*Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
TO PREPARE THE HUMMUS
*Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
*Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
*Set aside in fridge until ready to serve.
TO PREPARE THE SALAD
*Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion.
*Set aside.
*Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine.
*Pour over the salad and toss to combine.
*Sprinkle with the feta.
*Serve.
Recipe: Gimme delicious Food
✽¸.••.¸✽✽¸.••.¸✽✽¸.••.¸✽✽¸.••.
FOLLOW me on Facebook, I am always posting AWESOME stuff!: https://www.facebook.com/
Join our FREE Weight Loss Support Group on Facebook. Recipes, Diet Tips, Support and Encouragement. We have over 500 members and growing!! Join here>>> https://www.facebook.com/
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