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Greek chicken rice bowl with lemon oregano chicken, rice, cucumber, tomato, red onion, herbs, and yogurt sauce.
Jake_Miller

Greek Chicken Rice Bowl

This Greek-inspired chicken rice bowl is made with lemon oregano chicken, fluffy rice, crisp vegetables, and a simple tzatziki-style yogurt sauce. It is fresh, flexible, and practical for weeknight dinners, packed lunches, or meal prep.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: Greek-Inspired, Mediterranean-Inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Lemon Oregano Chicken
  • 1.5 lbs boneless, skinless chicken thighs or chicken breasts
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1.5 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Rice Bowl Base
  • 2 cups long-grain white rice dry, cooked according to package directions
  • 1 teaspoon olive oil optional, to finish the rice
  • salt to taste
Fresh Toppings
  • 1 medium English cucumber diced
  • 2 medium Roma tomatoes diced
  • 1/4 medium red onion thinly sliced
  • 2 tablespoons fresh parsley or dill roughly chopped
  • 1 lemon cut into wedges for serving
  • 1/3 cup crumbled feta cheese optional
  • 1/4 cup Kalamata olives halved, optional
  • 2 cups shredded romaine or shredded lettuce optional
Tzatziki-Style Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 1/2 medium cucumber grated and squeezed dry
  • 1 clove garlic finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley finely chopped
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Equipment

  • Large skillet or grill pan
  • Instant-read thermometer
  • Cutting board
  • Mixing Bowl
  • Meal prep containers
  • Small sauce cups
  • Rice cooker

Method
 

  1. In a mixing bowl or large zip-top bag, combine the lemon juice, olive oil, minced garlic, dried oregano, garlic powder, onion powder, salt, and black pepper.
  2. Add the chicken and turn to coat all sides. Marinate for 20 to 30 minutes, or cover and refrigerate for up to 4 hours.
  3. While the chicken marinates, cook the rice according to the package directions. Fluff with a fork and finish with olive oil and a pinch of salt if desired.
  4. Make the yogurt sauce. Grate the cucumber and squeeze out as much water as possible. Combine it with Greek yogurt, garlic, lemon juice, dill or parsley, salt, and black pepper. Stir well and refrigerate until serving.
  5. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and let any excess drip off.
  6. Cook the chicken in a single layer until the first side is golden. Flip and cook the second side until the internal temperature reaches 165°F / 74°C on an instant-read thermometer.
  7. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or chop into pieces.
  8. Dice the cucumber and tomatoes, slice the red onion, and chop the fresh herbs.
  9. Divide the rice among 4 bowls. Top with chicken, cucumber, tomato, red onion, and fresh herbs.
  10. Add a spoonful of yogurt sauce. Add optional feta, olives, and romaine if using. Serve with lemon wedges.

Notes

Chicken breasts can be used in place of thighs. Check the internal temperature earlier because breasts can dry out faster.
Cooked shredded chicken can be used as a shortcut. Toss it with lemon juice, oregano, garlic, salt, and pepper before serving.
Store-bought tzatziki can replace the homemade yogurt sauce.
Squeeze the grated cucumber before adding it to the yogurt sauce so the sauce stays thicker.
Keep fresh toppings and sauce separate if meal prepping.
Rice and chicken can be stored together in airtight containers in the refrigerator for 3 to 4 days.
Reheat rice and chicken until hot throughout, adding a small splash of water if the rice seems dry. Add fresh toppings and yogurt sauce after reheating.
Confirm chicken reaches 165°F / 74°C before eating.