Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/2 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- Juice of half a lemon
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat and season chicken with garlic powder, paprika, salt, and pepper. Cook chicken for 6-7 minutes on each side until golden and cooked through.
- Cook rice according to package instructions or use leftover rice.
- In a bowl, mix crumbled feta, Greek yogurt, and lemon juice to create a creamy sauce.
- Slice cooked chicken and assemble bowls starting with rice, then add chicken, cherry tomatoes, and spinach. Drizzle with feta sauce.
- Garnish with fresh parsley and serve.
Notes
- Feel free to adjust the seasoning in the feta sauce to your taste.
- Leftover chicken can be used for meal prep throughout the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg