Description
Savor the vibrant flavors of the Mediterranean with this Greek Chicken Rice Bowl, a refreshing summer dinner perfect for gatherings. Tender, marinated chicken is served over fluffy rice and topped with crisp cucumbers, juicy cherry tomatoes, and creamy feta cheese, all drizzled with a tangy yogurt-based sauce. This dish not only delights the palate but also brings loved ones together around the table for shared stories and laughter.
Ingredients
Scale
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cooked jasmine or basmati rice
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- For Sauce: 1 cup Greek yogurt
- Optional: fresh herbs (dill or parsley), lemon juice for flavor
Instructions
- 1. Marinate the Chicken: Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl. Add chicken and coat well. Cover and refrigerate for at least one hour.
- 2. Cook the Rice: Prepare rice according to package instructions; fluff with a fork once done.
- 3. Grill or Bake the Chicken: Preheat grill to medium-high heat or oven to 400°F (200°C). Grill chicken for 6–8 minutes per side or bake in a greased dish for about 25 minutes.
- 4. Prepare Salad Toppings: Dice cucumbers and halve cherry tomatoes. Toss them with olive oil, salt, and pepper.
- 5. Make Your Sauce: Mix Greek yogurt with optional fresh herbs and lemon juice in a bowl.
- 6. Assemble Your Bowl: Serve rice as a base in bowls, top with sliced grilled chicken, salad toppings, drizzle with sauce, and sprinkle with feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Customize by using quinoa instead of rice or adding roasted vegetables. Marinate overnight for deeper flavor infusion. Store leftovers in an airtight container in the fridge for up to three days.