Fresh Greek Mediterranean Bowl Recipe

Written By Lara Wadsworth

I absolutely love this recipe. I make it about once a week at home, no matter what time of year it is. It takes just a little prep ahead of time but comes together in 30 minutes or less at dinner time. I love it because it is simple but allows everyone to have the variety that they want. I also meal prep this by portioning out the hot ingredients in containers and bagging up the cold ingredients in little baggies or smaller containers. This way, I can heat up the warm stuff without making the cold stuff funky. Then, I just dump the cold stuff on top, mix it up and eat!

Ingredients

• 1 medium Chicken Breast per serving (or use tenderloins)
• 1 Tbsp Greek Seasoning Blend per serving
• 2 Tbsp Olive Oil per serving
• 3 Tbsp Balsamic Vinegar per serving
• Rice (I like Basmati, but whatever you like will work)
• Cucumber
• Tzatziki Sauce (store-bought or homemade)
• Kalamata Olives
• Feta Crumbles

Instructions

1. In a bag or other meat marinating container, add the chicken breast (about one medium chicken breast per serving) along with three tablespoons of balsamic vinegar, two tablespoons of olive oil, and one tablespoon of Greek seasoning per chicken breast. Marinate overnight or at least for a couple of hours.

2. About 30 minutes before it is time to eat, preheat your oven to 375 F. Bake the chicken on an aluminum-foil-lined sheet pan tray for 20-30 minutes until the internal temperature reads 165 F. You can also cook the chicken on a grill or pan!

3. While the chicken is cooking, start your rice. I usually use my Instant Pot, but rice cookers or just a pot on the stove work, too! I typically make 1 cup of uncooked rice for 3-4 portions.

4. Prep the rest of the toppings. This usually includes dicing a cucumber, steaming, roasting, or sauteing any other vegetables you want to add. I love adding roasted sweet potato and a mix of diced frozen veggies (microwaved) from the supermarket to make things easy. Crumble your feta if it isn’t already! Don’t forget the tzatziki sauce too. It is critical, in my opinion! I like to set out all the ingredients in small bowls on the table so people can add what they want easily.

5. Once the chicken has cooked, set it aside for 10 minutes. No, seriously, do this! It lets the meat rest and soak back up some of the moisture it lost during cooking and makes for juicer chicken. Then, shred it or dice it up.

6. Assemble! Now, all you need to do is plate it up. I like to start with a bed of rice, then add about one medium chicken breast (diced), and then add all my other toppings and finish it off with about 1-2 tablespoons of tzatziki sauce. Mix it all up and enjoy!

Lara Wadsworth, True Leaf Market Writer

I am a native of Southwestern Michigan, where I also reside, and I love all things plants! I got a Bachelor's Degree in Horticulture and found the first work-from-home job I could get. Now, I spend my days writing for TLM, playing with my dog, eating delicious food with my husband, and plotting my next landscape or gardening move. I believe everyone should get down and dirty in the soil now and then. Happy Gardening!