Greek Chicken Rice Bowl

1.Start by marinating the chicken. In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.

2.Add the chicken breasts to the marinade mixture and toss to coat. Let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for more intense flavor.

3.While the chicken is marinating, prepare the Greek sauce. In a bowl, combine the Greek yogurt, lemon juice, extra-virgin olive oil, minced garlic, dried dill, dried oregano, salt, and pepper. Stir well to combine. Adjust the seasoning according to your taste.

4.In a medium-sized saucepan, prepare the brown rice according to the package instructions. Once cooked, fluff the rice with a fork and set aside.

5.Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion, bell pepper, and minced garlic. Season with salt and pepper. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.

6.Remove the marinated chicken from the refrigerator and discard any excess marinade. Preheat the grill or a grill pan over medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Let the chicken rest for a few minutes, then slice it into thin strips.

7.To assemble the rice bowl, divide the cooked brown rice among serving bowls. Top with the sautéed onion and bell pepper mixture. Add the sliced grilled chicken on top. Drizzle with the Greek sauce.

8.Serve the Greek Chicken Rice Bowl immediately and enjoy!