These Greek Chicken Bowls are the perfect meal prep to enjoy throughout the week.
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
2skinless chicken breasts
1-2TBS. dried basil
1TBS.red wine vinegar
2TBS.extra virgin olive oil
salt and black pepper, to taste
4cupsmixed leafy greens
1 largebell pepper, chopped
1/4cupsliced black olives
2ozcrumbled feta cheese
2TBS.basil olive oil vinaigrette(per serving - upon serving)
In a large ziploc bag, add chicken breasts, basil, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, and salt and pepper and marinate in refrigerator for at least 20 minutes and up to 1 hour.
Heat additional 2 TBS olive oil in a large skillet over medium high heat. Add chicken breasts to the skillet and cook, flipping once, until cooked through, about 3-5 minutes per side. Set aside, let cool, and dice into bite-size pieces.
While chicken is cooking, wash and chop vegetables and set aside.
Assemble mixed greens, chopped veggies, olives, feta cheese, and chicken into each serving dish and drizzle with 2 TBS of basil vinaigrette.