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Greek Lemon Rice Bowls with Chicken, featuring fresh ingredients and zesty flavors.

Greek Lemon Rice Bowls with Chicken

A fresh and cozy bowl featuring lemony rice, juicy chicken, and customizable toppings, perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs or breasts Chicken thighs are preferred for juiciness.
  • 2 tablespoons olive oil For cooking the chicken.
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • Salt and pepper to taste
For the Rice
  • 1 cup long grain white rice You can also use jasmine or basmati rice.
  • 2 cups chicken or vegetable broth To cook the rice.
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
For the Toppings
  • 1 cup cucumber, diced For crunch.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup feta cheese (optional) Can be omitted for dairy-free.
  • Lemon wedges for serving

Method
 

Cooking the Chicken
  1. Heat olive oil in a skillet over medium heat.
  2. Season the chicken with salt, pepper, and oregano.
  3. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and let rest.
Cooking the Rice
  1. In a saucepan, combine the rice and broth, then bring it to a boil.
  2. Reduce heat to low, cover, and cook for about 15-20 minutes until the rice is tender.
  3. Stir in lemon juice, lemon zest, olive oil, and parsley.
Assembling the Bowl
  1. Slice the cooked chicken.
  2. Divide the lemon rice among bowls.
  3. Top each bowl with sliced chicken, cucumber, tomatoes, olives, and feta if using.
  4. Serve with lemon wedges on the side.

Notes

For a dairy-free option, skip the feta and consider using tahini or avocado as toppings.