15 MINUTE GREEK AVOCADO CHICKEN BOWLS | Britt's Kitchen Ep 10

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and still works for dressing.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is typically cheaper and cooks faster.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and juicier.

Start by making a marinade for the chicken breast.

Optionally, use a rotisserie chicken or pre-cooked chicken for convenience.

While the chicken is marinating, cook white rice on the stove with water and salt.

Dice the cucumber, cherry tomatoes, and red onion.

Drizzle olive oil and red wine vinegar over the diced vegetables, and add freshly cracked black pepper.

Toss the vegetable mixture together and set aside.

Slice avocado and fan it out for garnish.

Cook the chicken breast on a George Foreman grill until done, or use a pan if preferred.

Cut the cooked chicken into cubes instead of strips for easier eating.

Assemble the bowl with a couple scoops of white rice, red butter leaf lettuce, marinated chicken, cucumber and tomato salad, and the sliced avocado.

Top with crumbled feta cheese and drizzle with Greek dressing.

Equipment Needed

Spice Level:

Dietary

Allergens