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Per serving
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- 1
Season and sear the chicken
Cut the chicken breast into 1-inch cubes and season with the garlic powder and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, 8-10 minutes.
- 2
Add the Greek mix-ins
Drain and chop the artichoke hearts and roasted red peppers. Chop the sun-dried tomatoes and slice the olives. Stir everything into the skillet with the chicken and cook until heated through, 3-5 minutes.
- 3
Build the bowls
Warm the brown rice according to package directions. Divide the rice among four bowls, top with the Greek chicken mixture, and finish with a sprinkle of minced fresh parsley.
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Greek Chicken & Rice Bowls
Created by: MacroMeals
Ingredients
- 1 lb boneless skinless chicken breast
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 tsp olive oil
- 12 oz marinated artichoke hearts
- 12 oz roasted red peppers
- 1/3 cup sun-dried tomatoes
- 1/3 cup Greek olives
- 8.8 oz cooked brown rice
- 1 tbsp fresh parsley
Instructions
- Season and sear the chickenCut the chicken breast into 1-inch cubes and season with the garlic powder and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, 8-10 minutes.
- Add the Greek mix-insDrain and chop the artichoke hearts and roasted red peppers. Chop the sun-dried tomatoes and slice the olives. Stir everything into the skillet with the chicken and cook until heated through, 3-5 minutes.
- Build the bowlsWarm the brown rice according to package directions. Divide the rice among four bowls, top with the Greek chicken mixture, and finish with a sprinkle of minced fresh parsley.