Greek Chicken Rice Bowl

Step 1

To a small mixing bowl, add dressing ingredients and whisk to combine well.  Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.

Step 2

Add remainder of dressing to a large resealable plastic bag with chicken thighs.  Close bag and massage marinade into the chicken.  Refrigerate for several hours if desired.

Step 3

Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet.  Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.

Step 4

Remove chicken to a plate to rest while you prepare the other ingredients.

Step 5

Chop cucumber, onion, tomatoes, and olives and set aside.

Step 6

Microwave rice bowls according to package directions and divide evenly among 4 bowls.

Step 7

To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives.  Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.

Step 8

Serve with whole grain pita or flatbread if desired.