Marinated Greek Chicken & Peppers over Brown Rice

I was in a pinch to make lunch a couple days ago and realized I didn't have enough chicken to fill my favorite recipe for Greek Chicken Skewers, so I had to improvise.  When my husband and two young children gobbled it up and asked me to make it again, I figured it was worthy of writing down.

Marinated Greek Chicken & Peppers over Brown Rice

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 yellow bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

4 cups cooked long grain brown rice

DIRECTIONS
1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.  Place chicken breasts on grill or into pan.  Cover and cook, turning as necessary until almost cooked through.  (time will vary on size of chicken breasts)  When chicken is nearly cooked through add onions and baste with olive oil-lemon mixture.  When onions become translucent add peppers (I added them later as I like them with a little crunch).  Baste with remaining olive oil-lemon mixture.  Continue stirring and rotating chicken until cooked to internal temp of 180 degrees F.

3.  While chicken is cooking prepare 4 cups long grain brown rice per package instructions.

Serve chicken over rice immediately.  (I chose to chop up my chicken before serving over rice, as shown in photo)

Adapted from this recipe:  http://www.ahintofhoney.com/2009/11/marinated-greek-chicken-skewers/