Greek · Lunch
Grilled Chicken Bowl with Roasted Peppers
Char-grilled chicken thigh marinated in lemon and oregano, served over lemon-oregano rice with roasted red peppers, cucumber, tomato, red onion, crumbled feta and a garlicky yogurt sauce finished with olive oil.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
49.3gProtein
25.8gFat
33.7gCarbs
7.2gSugar
3.9gFiber
992mgSodium
230mgChol
8.4gSat Fat
950mgPotassium
260mgCalcium
3.1mgIron
1.1mcgVitamin B12
45mgVitamin C
gluten-free
protein-rich
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Mince garlic. Combine chicken, 1 tbsp olive oil, garlic, lemon juice, oregano, salt and pepper until coated.
2
Marinate
Cover and rest chicken at room temperature 20 minutes.
3
Grill
Heat grill pan to medium-high. Cook chicken 5–6 minutes per side until charred and juices run clear.
4
Rest
Transfer chicken to plate and rest 5 minutes before slicing.
5
Plate
Arrange rice in bowl. Top with chicken, peppers, cucumber, tomato, onion and feta. Whisk yogurt with garlic and lemon juice. Drizzle sauce and oil over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, trimmed
- 2 tbsp2 tbsp olive oil, for the marinade
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp dried oregano
- 1 cup190g cooked basmati rice
- 1/2 cup90g roasted red bell pepper
- 1/2 cup60g cucumber
- 1/2 cup60g tomato
- 4 tbsp40g red onion
- 2 oz56g feta
- 4 tbsp60g plain whole-milk yogurt
- 2 tsp2 tsp lemon juice, for the sauce
- 2 tsp2 tsp olive oil, for finishing
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
