Name: Easy Greek Chicken Rice Bowls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Greek
Ingredients: 600g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 3 tbsp extra virgin olive oil; 3 tbsp fresh lemon juice; 3 cloves garlic, minced; 1 tbsp dried oregano; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 200g (1 cup) long-grain basmati rice, rinsed; 360ml (1.5 cups) low-sodium chicken broth; 1 tbsp extra virgin olive oil; 1/2 tsp garlic powder; 1/2 tsp dried dill or parsley; 1 large English cucumber, diced; 200g cherry tomatoes, halved; 1 small red onion, thinly sliced; 100g Kalamata olives, pitted and halved; 100g feta cheese, crumbled; 240g plain Greek yogurt; 1/2 English cucumber, grated and squeezed dry; 2 tbsp fresh lemon juice; 1 clove garlic, grated; 1 tbsp fresh dill, chopped; Salt to taste

Description

These Easy Greek Chicken Rice Bowls are packed with juicy lemon-herb chicken, fluffy herbed basmati rice, crisp Mediterranean vegetables, creamy homemade tzatziki, tangy feta, and Kalamata olives for a fresh, healthy, and satisfying meal.

Ingredients

Scale

600g boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
200g (1 cup) long-grain basmati rice, rinsed
360ml (1.5 cups) low-sodium chicken broth
1 tbsp extra virgin olive oil
1/2 tsp garlic powder
1/2 tsp dried dill or parsley
1 large English cucumber, diced
200g cherry tomatoes, halved
1 small red onion, thinly sliced
100g Kalamata olives, pitted and halved
100g feta cheese, crumbled
240g plain Greek yogurt
1/2 English cucumber, grated and squeezed dry
2 tbsp fresh lemon juice
1 clove garlic, grated
1 tbsp fresh dill, chopped
Salt to taste

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Instructions

Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken thoroughly and marinate for 15 to 20 minutes or up to 4 hours in the refrigerator.
Heat olive oil in a saucepan, toast the rinsed basmati rice for 2 minutes, then add chicken broth, garlic powder, and dill. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let rest for 5 minutes before fluffing.
Heat a large skillet over medium-high heat and cook the marinated chicken for 6 to 8 minutes until golden and cooked through to 74°C (165°F). Meanwhile, mix the Greek yogurt, grated cucumber, lemon juice, garlic, dill, and salt to make the tzatziki.
Divide the herbed rice among four bowls. Top with the cooked chicken, cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta. Finish with a generous spoonful of tzatziki and serve immediately.

Notes

For the juiciest chicken, avoid overcooking and allow it to rest for a few minutes before serving. Prepare the tzatziki ahead of time for even better flavor, and customize the bowls with extra vegetables or fresh herbs if desired.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 7g
Sodium: 780mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 4g
Protein: 47g
Cholesterol: 145mg