Ingredients
1x
2x
4x
Original recipe (1X) yields 4 servings
Chicken
1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
4 tablespoons olive oil, divided, plus more for frying chicken
2 teaspoons Greek seasoning, divided
1/2 teaspoon paprika
2 cloves garlic, minced
1/4 teaspoon kosher salt
Dressing
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon banana pepper brine
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup water
Rice Bowls
3 cups cooled cooked rice
1 tablespoon soy sauce
1 cup cherry tomatoes
1 cup sliced, quartered English cucumber
1/2 cup thinly sliced red onion
1/2 cup banana pepper rings
1/2 cup chopped flat-leaf parsley
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with parchment.
Combine chicken, 1 tablespoon oil, 1 teaspoon Greek seasoning, paprika, garlic, and salt in a bowl. Stir until well coated; set aside.
For dressing, whisk olive oil, red wine vinegar, pepper brine, honey, Dijon mustard, salt, and black pepper together in a small bowl until well combined; set aside.
Combine cooked rice and soy sauce with remaining 3 tablespoons olive oil and 1 teaspoon Greek seasoning in a bowl. Spread rice onto the prepared baking sheet.
Bake rice in the preheated oven until rice is crispy and lightly browned, about 40 minutes.
Meanwhile, heat a small amount of oil in a skillet over medium-high heat. Add chicken and cook, undisturbed, until chicken is browned on one side and releases easily from pan, 3 to 4 minutes. Continue to cook and stir until chicken is no longer pink at the center and browned on all sides, about 4 minutes more. Add water to the skillet and continue to stir until bottom of skillet is deglazed. Remove from heat.
To serve, divide chicken, tomatoes, cucumber, red onion, banana peppers, parsley, and olives among 4 bowls. Top evenly with crispy rice and feta cheese and drizzle with dressing.
Nutrition Facts (per serving)
759
Calories
46g
Fat
46g
Carbs
42g
Protein
Hide Full Nutrition Label
Nutrition Facts
Servings Per Recipe 4
Calories 759
% Daily Value *
Total Fat 46g 59%
Saturated Fat 11g 53%
Cholesterol 190mg 63%
Sodium 1709mg 74%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 42g 85%
Vitamin C 33mg 36%
Calcium 174mg 13%
Iron 5mg 27%
Potassium 739mg 16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
