Mediterranean Chicken rice bowls

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  2 cup or 370g

• Water

  Plain, clean water

  3 ½ cup or 828g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  2 tsp or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parsley

  Raw

  3 tbsp or 11g

• Garlic

  Raw

  3 cloves, minced or 9g

• Paprika

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  ½ tsp or 3g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ¼ cup or 60g

• Lemon juice

  Raw

  3 tbsp or 45g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  2 tbsp or 30g

• Oregano

  Spices, dried

  1 ½ tsp, leaves or 2g

• Salt

  Table

  ¼ tsp or 2g

• Feta cheese

  ¼ cup, crumbled or 38g

• Chickpeas

  Canned - Tesco

  1 can, drained or 306g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  134g

• Red Onion

  Freshdirect

  ½ small raw or 35g

Directions

1. To make 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.
2. To Make the Chicken:
3. 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.
4. To make 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.
5. To make 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 and serve.
6. Recipe by: Layla (source: https://gimmedelicious.com/2015/04/23/greek-inspired-chicken-rice-bowls/)

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