Ingredients
1½lbschicken breasts,(2 large or 3 small), boneless, skinless
2tbspfresh lemon juice
2tbspred wine vinegar
1tbspextra virgin olive oil
3garlic cloves,minced
2tspdried oregano
1¼cupsquick cooking brown rice,such as Uncle Bens 10-minute rice
2cupslow sodium chicken broth
1dry tomatoes,pint cherry or grape
1medium cucumber,peeled, seeded and cut into bite-sized pieces
1small orange bell pepper,cut into 1-inch pieces
20pitted kalamata olives,sliced
4tspextra virgin olive oil
1medium lemon,quartered
¼cupcrumbled feta cheese
Preparation
Combine lemon juice, vinegar, olive oil, garlic, and oregano in a small bowl.
Place the chicken breasts, one at a time, in a Ziploc bag. Pound with a mallet or rolling pin to an even thickness, about ½-inch thick, being careful not to puncture the bag.
Add marinade to the bag. Allow marinating for about 30 minutes or up to overnight in the refrigerator.
Bring the rice and broth to a boil. Reduce heat to simmer, cover and cook for about 10 to 12 minutes or until rice is tender and the broth is absorbed.
Meanwhile preheat a grill, grill pan or heavy skillet over medium heat. Spray with oil and add the chicken, discard the marinade.
Cook for about 5 to 6 minutes per side or until chicken is cooked through. Allow chicken to rest while you make the rest of the bowl.
Slice the chicken breasts. Place ¾ cup of rice in each bowl, top with chicken, ¼ of the tomatoes, cucumbers, pepper, and olives.
Drizzle with 1 teaspoon oil, lemon juice from 1 wedge, 1 tablespoon of feta cheese, and a sprinkle of parsley.
Slice the chicken breasts. In 4 meal containers, layer ¾ cup of rice and ¼ of the chicken, in separate containers or baggies pack ¼ of the tomatoes, cucumbers, bell pepper, olives, and feta.
When ready to eat, heat the chicken and rice, top with veggies, olives, and cheese then drizzle with 1 teaspoon olive oil and lemon juice from 1 wedge.
