Easy Greek Bowl

• servings: 2 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

8 oz chicken breast (mine was 8oz raw and cubed)

1 tablespoon olive oil (divided in half)

salt (to taste)

pepper (to taste)

paprika (to taste)

garlic powder (to taste)

1/2 cup jasmine rice (cooked)

1 handful baby arugula (optional or sub for lettuce)

1/4 cup tomato (finely diced)

1/4 cup cucumber (finely diced)

kalamata olives (measure with your heart)

1/4 cup feta (any you like, I crumbled mine)

1 tablespoon red onion (finely diced)

2 tablespoons tzatziki (store bought or homemade)

fresh parsley (for garnish, finely chopped)

Directions

Cook 1/2 cup dry jasmine rice as per the package instructions. I like to add a big pinch of salt to the water as well. Once cooked, set it aside. You can make rice the night before as well or use cauliflower rice instead.

Cube the chicken breast into equal sized pieces so that it cooks evenly and in the same amount of time. Add 1/2 tablespoon of oil and the seasoning, all to taste.

In a pan on medium-high heat, add the other 1/2 tablespoon of oil and make sure it heats up. When the chicken is placed, it should sizzle. I like to place the chicken cubes in the pan spaced apart so that the meat doesn’t steam.

Cook chicken cubes on medium-high heat for 2-3 minutes on each side or until browned. Take it off the heat, cover loosely with foil and let it rest while you assemble the bowl.

To a bowl, add the cooked rice, handful of baby arugula, the cooked chicken, and the toppings of choice. You can add as much or as little of everything as this recipe is super versatile.

You can dollop on homemade or store-bought tzatziki and enjoy! Finely chopped fresh parsley on top is optional.

Nutrition

• Calories: 442 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.01 g
• Cholesterol: 92 mg
• Sodium: 427 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 31 g