Mediterranean Chicken and Rice Bowl

Ingredients

½ lb. chicken breast, cut into strips

2 tablespoons olive oil, divided

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon Dijon mustard

Salt and pepper

1 cup cooked white or brown rice

2 Persian cucumbers

4 cherry tomatoes, sliced

2 handfuls spinach, rough chopped

2 mini sweet peppers, chopped

½ cup prepared hummus

¼ cup feta cheese

2 tablespoons Kalamata olives

Directions

Mix 1 tablespoon olive oil, lemon juice, garlic, oregano, and mustard in a bowl. Season with salt and pepper. Add chicken to the bowl and marinate 20 minutes.

Heat 1 tablespoon olive oil in a skillet over high heat. Flick water over the top if the oil sizzles, add chicken breast strips in a single layer.   Cook until strips are golden brown underneath, flip, season with salt and pepper and cook 5 minutes more or until chicken strips are cooked through  (165 degrees internal temp).

When chicken is done, remove from pan and let cool – then cut into chunks.

Divide rice into two bowls. Arrange cucumbers, tomato, spinach, peppers, and chicken around the edge of the bowl.  Put humus in the center and drizzle with olive oil (opt.). Garnish with feta cheese and kalamata olives.