Mediterranean Chicken Bowls with Garlic Butter Rice

For the Chicken Marinade:

• 1 lb chicken breast, thin cut

• 1 T EVOO

• 1/2 t onion powder

• 1/2 t garlic powder

• 1/2 t paprika

• 1/4 t cumin

• 1/2 t salt

• 1/4 t pepper

For the Bowl:

• 1 c garlic butter rice, cooked

• 3/4 c cherry tomatoes, halved or quartered

• 1/3 c sliced pepperoncini

• 1/3 c kalamata olives, sliced

• 1/2 c cucumber, diced

• 1/2 red onion, diced

• 1/2 crumbled feta

• 2 T fresh parsley, chopped

• 1 T fresh chives, chopped (optional)

• 1 T red wine vinegar or pepperoncini juice

Method:

1. Whisk together all marinade ingredients except chicken breast in a medium bowl. Once combined, add the chicken and toss to coat. Let marinate for about 30 minutes or cover and put in the fridge up to overnight.

2. Meanwhile, prepare your veggies. Toss tomatoes, pepperoncini, olives, cucumber, red onion, feta, and red wine vinegar together in a medium mixing bowl.

3. When you're ready to cook the chicken heat about 1 tablespoon of butter or EVOO in a large skillet over medium-high heat. Once warm, place each piece of chicken onto the pan, but not too crowded. Cook for about 4-6 minutes on each side, or until the internal temperature reaches 165F.

4. Remove the chicken from the pan and let sit for 2-3 minutes, then slice.

5. Serve with fresh parsley and chives!

Enjoy!