Greek Lemon Chicken Rice Bowl
Inspired by avgolemono, this bowl layers juicy grilled lemon-oregano chicken over rice cooked in a bright, silky lemon-egg sauce, finished with crumbled feta and kalamata olives for a tangy Mediterranean dinner.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1/4 cup olive oil, divided
Instructions
- In a bowl, whisk together 3 tablespoons of the olive oil, the juice and zest of 1 lemon, dried oregano, half the minced garlic, and 1 teaspoon salt; add the chicken breasts and marinate for at least 15 minutes at room temperature.
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