Eosinophilic Esophagitis Friendly Greek Oregano Chicken Grain Bowl with Crisp Green Beans
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Learn more →Ingredients
4 servings
For the marinade
- 3 tbsp garlic-infused oil, divided
- 2 tbsp fresh lemon juice
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the chicken
- 4 boneless, skinless chicken thighs (about 1.5 lb total)
For the rice
- 1 ½ cups white rice, uncooked
- 3 cups water
- ½ tsp salt
For the green beans
- 12 oz fresh green beans, trimmed
- 1 tbsp garlic-infused oil
- ¼ tsp salt
For the bowl
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, diced
- ¼ cup scallion greens, thinly sliced
For the lemon drizzle
- 2 tbsp fresh lemon juice
- 2 tbsp garlic-infused oil
- 1 tsp dried oregano
- ¼ tsp salt
For serving
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a medium bowl, whisk together 3 tbsp garlic-infused oil, 2 tbsp lemon juice, 1 tbsp dried oregano, ground cumin, smoked paprika, 1/2 tsp salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
- 2
While the chicken marinates, combine the rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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