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Greek Chicken Bowls

Juicy marinated chicken over a bed of herbed rice, with crisp cucumber, tomato, red onion, olives, and feta, all tied together with a bright lemon herb vinaigrette.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken: 1 1/2 lbs boneless skinless chicken breasts 2 cloves garlic minced, 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper
  • For the lemon herb vinaigrette: 1/4 cup olive oil 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp dried dill, 1 garlic clove minced, 1/2 tsp salt, 1/4 tsp black pepper
  • For the bowls: 1 cup dry long-grain rice 1 1/2 cups water, 1/2 tsp salt, 1 tbsp olive oil, 1/2 cup chopped fresh parsley, 1 large cucumber diced, 2 cups cherry tomatoes halved, 1/2 cup thinly sliced red onion, 1/2 cup Kalamata olives pitted and halved, 1/2 cup crumbled feta cheese

Equipment

  • large mixing bowl
  • whisk
  • chef's knife
  • cutting board
  • cast-iron skillet or heavy-bottomed pan
  • instant-read thermometer
  • small jar with lid
  • measuring cups and spoons

Method
 

  1. Whisk together the chicken marinade ingredients in a bowl. Place chicken breasts in a shallow dish, pour marinade over, turn to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. While chicken marinates, make the vinaigrette: combine all vinaigrette ingredients in a small jar, screw on lid, and shake vigorously until emulsified. Set aside.
  3. Rinse rice in a fine-mesh sieve until water runs clear. In a medium saucepan, combine rice, water, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes. Fluff with a fork, stir in 1 tbsp olive oil and fresh parsley. Keep warm.
  4. Heat a cast-iron skillet over medium-high heat until hot (a drop of water sizzles on contact). Remove chicken from marinade, letting excess drip off. Cook chicken 5-7 minutes per side, until golden brown and internal temperature reaches 165°F at the thickest part. Transfer to a cutting board, rest 5 minutes, then slice against the grain into 1/2-inch strips.
  5. While chicken rests, assemble the bowls: divide herbed rice among 4 bowls. Top with cucumber, tomatoes, red onion, olives, and feta. Place sliced chicken on top. Shake vinaigrette again, drizzle over each bowl. Serve immediately.

Notes

Storage: Assemble bowls without dressing for meal prep. Store components separately in airtight containers in the fridge for up to 3 days. Add dressing just before serving. For a dairy-free version, omit feta or use a plant-based alternative. This recipe contains dairy (feta). To reheat, warm chicken and rice separately in a skillet or microwave, then add fresh toppings.