Greek Chicken Bowls

Chicken Ingredients: 
3-4 fresh chicken breasts, tenderized
6+ Tblsp. olive oil + 2 Tblsp. for cooking
4 Tblsp. lemon juice 
6 Tblsp. white vinegar
1 1/2 Tblsp.Kinder's "The Blend" (salt-pepper-garlic)
2 Tblsp. Greek seasoning blend
2 tsp. thyme
1 Tblsp. corn starch

Salad Ingredients:
3 Tblsp. olive oil
4 Tblsp. garlic-seasoned rice wine vinegar
1 1/2 Tblsp. Greek seasoning
1 Tblsp. Kinder's "The Blend" seasoning
1 Tblsp. dill weed
2 cups chopped cucumber (baby cucumbers work best)
2 cups chopped tomatoes
1/4 cup chopped olives, black or kalamata
1/4 cup red or white onion, diced small
1/4 cup crumbled feta cheese (plant-based preferred), divided
4 cups largely chopped lettuce

Sour Cream Topping Ingredients:
1 cup sour cream
2 Tblsp. Greek seasoning
3 Tblsp. lemon juice

Other Ingredients:
4 servings of basmati or preferred rice, cooked
Lemon wedges (if desired)
Pita bread, toasted with butter and cut into wedges (if desired)

Salad Preparation:

1. Mix olive oil, vinegar, Greek seasoning, Kinder seasoning and dill weed to make a dressing.
2. Combine cucumber, tomatoes, olives and onion in a bowl.
3. Pour 1/2 of the dressing mixture on the cucumber mixture, and stir well.
4. Put the other 1/2 of the dressing on the lettuce, and mix well.
5. Top both salads with equal amounts of feta cheese.
6. Refrigerate until ready to serve.

Sour Cream Topping Preparation:
1. Combine all ingredients with a whisk.
2. Add salt and pepper as desired, and adjust seasoning to taste.
3. Refrigerate until ready to serve.


To Assemble Bowls:
1. Slice chicken thinly and cut into bite-sized pieces.
2. Put a serving of rice into each bowl.
3. Top rice with a few spoonfuls of the (cooked) marinade/sauce.
4. Place chicken on top of rice.
5. Put two spoonfuls of cucumber salad on top of chicken.
6. Top cucumber salad with a spoonful of sour cream topping.
7. Serve the green/lettuce salad on the side.
8. Serve everything with fresh lemon and butter-toasted pita, if desired.