This Greek Bowl Recipe will give Cava a run for it’s money. It is that good!
Trevor and I love this recipe because it is not only healthy, but so hearty and delicious. We definitely have it in rotation on our weekly menu.
Once you cook this recipe twice, you start to get the hang of it and it becomes easier and easier.
Check out this reel – it’s a video version of how I made this recipe. I know some of us are visual learners so I think it could be helpful!
Greek Bowl Recipe
INGREDIENTS: • chicken thigh • olive oil • 1 lemon • 2 tbsp grass-fed butter • 2 cups of long grain brown rice • 1 cup of chicken broth • 1 cup of water • kale • tomato • cucumber • 1 orange bell pepper • feta • @traderjoes tzatziki • @traderjoes herbed tahini • @traderjoes hummus
DIRECTIONS: 1. Place unfolded chicken thigh into dutch oven. Drizzle olive oil and lemon juice and place lemon peels into oven. Cook on medium heat (stove top) for 9-10 min on one side and 3-4 min on the other. 2. Once chicken is done cooking set aside. 3. Add butter and rice to oven. Stir for one minute on low heat. Then add broth and water. Turn heat back up to medium. Place chicken back into pot. Once brought to a boil, cover Dutch oven and bring heat to medium low. Cook for 35-45 min. 4. While rice is cooking, start fixing the tomato, cucumber and bell pepper medley. Dice up into tiny pieces and then throw together in a bowl. 5. Prepare your other toppings and then serve on a bed of kale.
SHOP THIS POST:
If you loved this greek bowl recipe, then you will love this teriyaki chicken bowl recipe.