Greek Chicken Rice Bowl
A delightful fusion of tender chicken, aromatic rice, and fresh vegetables, topped with creamy feta cheese, capturing the essence of Greek cuisine.
Equipment
- 1 grill pan
- 1 mixing bowl medium
- 1 saucepan for rice
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
For the Bowl
- 1 cucumber sliced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup crumbled feta cheese
Instructions
Preparation
- In a medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes.
- Rinse the rice under cold water. In a saucepan, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 15-20 minutes until cooked.
- Heat a grill pan over medium-high heat. Remove chicken from marinade and grill for 5-7 minutes on each side until cooked through and the internal temperature reaches 165°F.
- While the chicken is cooking, slice the cucumber, halve the cherry tomatoes, and slice the red onion. Set aside.
- Divide the cooked rice between bowls. Top with grilled chicken, then add cucumber, tomatoes, onion, and feta cheese.
Serving
- Drizzle with additional olive oil and a squeeze of lemon juice for extra flavor. Serve immediately and enjoy!
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Marinate chicken overnight for more flavor. Ingredient Substitutions: Use quinoa instead of rice for a gluten-free option. How to Serve: Pair with a side of pita bread. Storage & Freshness: Store in airtight containers for up to 3 days. Make-Ahead Tips: Prepare ingredients in advance and assemble before serving.