Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large red bell pepper, cut into wide strips
  • 1 medium zucchini, sliced into 0.5 inch rounds
  • 1 small red onion, cut into thick wedges
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1 cup Persian cucumbers, diced
  • 0.5 cup Kalamata olives, pitted
  • 0.25 cup Feta cheese, crumbled

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Toss the chicken strips in the mixture until fully coated. Set aside at room temperature for 15 minutes.
  2. Preheat an outdoor grill or indoor cast-iron grill pan to medium-high heat. Lightly oil the grates.
  3. Grill the chicken strips for 3-4 minutes per side until deep golden brown and firm to the touch, and the internal temperature reaches 165°F (74°C).
  4. At the same time, grill the red bell pepper, zucchini, and red onion for 5-6 minutes, turning occasionally until they are tender crisp with visible black grill marks.
  5. Assemble the bowls by dividing the cooked rice among four bowls. Top with the grilled chicken, charred vegetables, fresh tomatoes, cucumbers, olives, and crumbled feta.