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COOKING WITH THE SNAP: Greek Chicken and Rice Bowls

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Greek Chicken & Rice Bowls

(Recipe makes 3 meals)

1 Cup, uncooked quick brown rice
1 1/2 Cups water
3 chicken breast pieces, approximately half of a whole breast or 4-5 ounces each
Olive oil
2 Small tomatoes, chopped
1 Cucumber, peeled and chopped
Black or Kalamata olives – 6-8 per meal
Reduced Fat feta cheese – 1 Tablespoon per meal

Salad Dressing/Marinade – Use a little less than 1 Tablespoon per meal. You will have extra for marinating chicken or a salad.
1/4 Cup olive oil
2 Tablespoons lemon juice
2 Cloves garlic, minced
2 teaspoons fresh oregano, chopped
Salt to taste, if desired

Drizzle a little olive oil in bottom on instant pot. Place chicken breast, uncooked rice, 1 1/2 Cups water, salt and pepper to taste.

Cook for 25 minutes under pressure. You can also use a stove top to cook, add an additional half cup of water to recipe. Cooking time will vary on stovetop.

Once cooked, cut or tear chicken into small pieces. Place chicken and 2/3 Cup brown rice in meal prep dish.

Place 1/3 cucumber and 1/3 tomatoes in meal prep compartment.

Place olives and feta cheese in meal prep compartment.

Combine olive oil, lemon juice, garlic, oregano and salt. Mix well and pour a little less than 1 Tablespoon over tomato and cucumber mixture and olive and feta cheese mixture.

You can reheat rice and chicken if desired. Remember to reheat chicken and other leftovers to 165 degrees F. Serve vegetables, olives and feta cheese over chicken and rice. This grab-and-go meal includes foods from four different food groups — protein, vegetables, dairy and grains.

From the Kitchen of Lori Ivey