Mediterranean Chicken rice bowls

• Produce

  • 1 cup Chickpeas, canned
  • 1 English cucumber, medium large
  • 5 Garlic clove
  • 1 Lemon (3 tablespoons, Juice of
  • 1/2 tsp Oregano, dried
  • 3 tbsp Parsley, fresh
  • 1/2 Red onion, medium
  • 1 medium head Romaine lettuce
  • 2 Tomatoes, medium
  • 1 tbsp Water or liquid from the chickpeas

• Condiments

  • 1 cup Kalamata olives, pitted and halved
  • 3 tbsp Lemon juice
  • 2 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Tahini

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 2 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Feta cheese

• Liquids

  • 3 1/2 cups Water

• Other

  • 1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano

Found on gimmedelicious.com

Ingredients

• For the Rice:
• 2 cups long grain rice
• 3.5 cups water
• 2 tablespoons butter
• 2 teaspoons salt
• For the Chicken:4 (1 lb) boneless skinless chicken breast halves
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 tablespoons chopped fresh parsley
• 3 garlic clove, crushed in garlic press or finely chopped
• 1 teaspoon paprika
• 1⁄2 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• For the Hummus:
• 1 cup canned chickpeas, drained, liquid reserved
• 2 garlic cloves
• ½ teaspoons kosher salt
• ¼ cup tahini (sesame paste)
• Juice of 1 lemon (3 tablespoons)
• 1 tablespoon water or liquid from the chickpeas
• For the Greek Salad:
• 1 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
• 2 medium tomatoes, cored, seeded, and large dice
• 1 medium English cucumber, large dice
• 1 cup kalamata olives, pitted and halved
• ½ medium red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon), plus more as needed
• 1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano
• ¼ teaspoon kosher salt, plus more as needed
• ¼ cup crumbled feta cheese

Directions

• To make the rice:Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.
• To Make the Chicken:
• Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
• To make the hummus: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until its minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Set aside in fridge until ready to serve.
• To make the salad:Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside. Place the oil, measured lemon juice, oregano, measured salt, and pepper to taste in a small bowl and whisk to combine. Pour over the salad and toss to combine. Sprinkle with the feta and serve.