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Grilled chicken skewers over rice with pita, tzatziki and dips on an oval platter

Greek

Greek Chicken Rice Bowls

All the flavors of a gyro platter in a healthy bowl. Marinate while you chop and the chicken is ready right when the rice is.

  • Prep12 min
  • Cook18 min
  • Total30 min
  • Cost (est.)$4.50/serving
  • Leveleasy

Servings4

Ingredients

Produce

  • 1 lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved

Meat

  • 1½ lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces

Dairy and eggs

  • 4 oz feta cheese, crumbled
  • 1 cup tzatziki

Pantry

  • 1 cup long-grain white rice
  • 3 tbsp olive oil
  • ½ cup Kalamata olives, pitted
  • 1 tsp salt

Spices

  • 2 tsp dried oregano

Estimated cost: about $18.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.

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Steps

  1. Start the rice according to the package directions, usually about 18 minutes.
  2. Toss the chicken with 2 tablespoons of olive oil, the lemon zest and juice, garlic, oregano, and salt.
  3. Heat the remaining oil in a large skillet over medium-high heat. Cook the chicken for 8 to 10 minutes, turning occasionally, until browned and cooked through to 165 degrees F.
  4. Divide the rice among bowls and top with the chicken, cucumber, tomatoes, olives, and feta.
  5. Finish each bowl with a big spoonful of tzatziki.

Equipment

large skillet, saucepan for rice

Tips

  • Soak the chicken in the marinade up to 30 minutes if you have time.
  • The components keep separately for 3 days for easy lunches.

Photo: Rawpixel on Rawpixel via Openverse (CC0 1.0). All credits