Greek CHIC’KEN Rice Bowl


RollinGreens Chopped Fajita CHIC’KEN served with a tomato cucumber salad and hummus on a bed of rice.

Serves 3-4 people 


For Chopped Fajita CHIC’KEN

  • 1 Bag Chopped Fajita CHIC’KEN
  • 2 cups water
  • 2 tbsp olive oil 

For the Tomato Cucumber Salad

  • 1/4 onion
  • 2 Roma tomatoes
  • ½ cucumber
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • ½ tsp sea salt
  • ½ cup feta cheese (optional dairy free alternative)

For the Rice

  • 2 cups rice
  • 3 cups water
  • 1 tsp olive oil
  • 1/2 tsp sea salt

For the Hummus

  • 1 premade container of your favorite hummus
  • 1 tsp olive oil
  • Dash of smoked paprika

For the topping

  • 1 sprig of fresh mint


  1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the tomato and cucumber salad, in a medium size mixing bowl and add sliced onion. Add olive oil, vinegar and salt and mix. Cut tomato and cucumber into cubes and mix. Top with feta cheese.
  5. For the rice, add washed rice, water, oil, and salt to pot with lid. Cook for 15 minutes covered on low once the rice comes to a boil.
  6. For the toppings, place rice on a serving plate and add the fajita mix. Add hummus to the other side of the plate and top with olive oil and smoked paprika. Finish dish with a sprig of mint in the middle of the plate.

             -Enjoy Chef KO

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