Greek Chicken Rice Bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, combine water and rice; lightly salt and bring to a simmer over medium heat; Reduce heat to low, cover and cook for 25 minutes until all moisture has evaporated and rice is light and fluffy; let cool

Step 2

In a large pan, heat 1 tbsp olive oil over medium-high heat; add sliced chicken thighs and cook until just cooked through and lightly browned, 4 to 5 minutes each side

Step 3

In a large bowl, combine cucumber, tomatoes, onion, remaining 1 tbsp olive oil, lemon juice and Italian seasoning

Step 4

In a separate small bowl, whisk together the sour cream and garlic powder and set aside

Step 5

Portion the salad, rice and chicken into four airtight containers and top with the garlic sour cream dressing

Step 6

Store in refrigerator 4 to 5 days or freeze up to 1 month