Healthy Greek Chicken & Rice Bowl

Name: Healthy Greek Chicken & Rice Bowl
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Boneless Chicken Thigh; 2 tbsp Greek Yogurt, for marinade; 1 tbsp Olive Oil, for marinade; 1 lemon of Lemon Juice, juice of lemon for marinade; 1 lemon of Lemon Zest, zest of lemon for marinade; 3 Garlics, minced (for marinade); 1 tbsp Oregano; 1 tsp Sweet Paprika; 1 tsp Garlic Powder; Some Salt, to taste (for marinade); Some Pepper (Black), to taste (for marinade); 1/2 tbsp Olive Oil, for cooking (pan, medium heat); 1 1/2 Persian Cucumbers, finely diced (for salad); 1 Green Bell Peppers, finely diced (for salad); 1/2 Red Onion, finely diced (for salad); 1/2 cups Cherry Tomatoes, quartered (small handful); 2 tbsp Kalamata Olives, chopped; 1oz Feta, crumbled; 1 1/2 tbsp Olive Oil, for salad dressing; 1 lemon of Lemon Juice, for salad dressing (or small splash red wine vinegar); 1/8 tsp Oregano, small pinch (for salad); Some Salt, to taste (for salad); Some Pepper (Black), to taste (for salad); 2 tbsp Flat-Leaf Parsley, chopped, handful; 1 Cucumber, grated, squeezed of liquid (for tzatziki); 1 cup Greek Yogurt, for tzatziki; 1 tbsp Olive Oil, for tzatziki; 1/2 lemon of Lemon Juice, juice of 1/2 lemon (for tzatziki); 1 Garlic, grated (for tzatziki); 2 tbsp Fresh Dill

This Healthy Greek Chicken & Rice Bowl layers tender, yogurt‑marinated chicken over a bed of rice, topped with a bright, crunchy Greek salad and cooling tzatziki. Fresh lemon, garlic and oregano give the chicken Mediterranean flavor while feta and Kalamata olives add salty richness. It's a balanced, make‑ahead friendly bowl that's perfect for an easy weeknight dinner or meal prep.

This Healthy Greek Chicken & Rice Bowl layers tender, yogurt‑marinated chicken over a bed of rice, topped with a bright, crunchy G... Show more

By Shredhappens · Original recipe

Health Grade

A- · Excellent

Time

45 min

Price

1,90 €

Calories

953 kcal

gluten free

high protein

low carb

low sugar

Method

Marinate the chicken

Whisk together 2 tablespoons Greek yogurt, 1 tablespoon olive oil, the juice of 1 lemon, the zest of 1 lemon, minced garlic, oregano, sweet paprika, garlic powder, salt, and black pepper until smooth. Add the boneless chicken thighs and turn them until every piece is coated. Cover and let it marinate for 20 minutes.

Mix the tzatziki

Grate the cucumber, then squeeze it very dry with your hands or a clean towel so the sauce stays thick. Stir it into 1 cup Greek yogurt with 1 tablespoon olive oil, the juice of 1/2 lemon, grated garlic, fresh dill, salt, and black pepper until creamy and spoonable. Set the tzatziki aside.

Toss the salad

Finely dice the Persian cucumber, green bell pepper, and red onion. Quarter the cherry tomatoes, chop the Kalamata olives, and crumble the feta into a bowl. Drizzle in 1.5 tablespoons olive oil and the juice of 1 lemon, add a small pinch of oregano, salt, and black pepper, and toss gently. Finish with chopped flat-leaf parsley.

Sear the chicken

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Shake off any excess marinade, then add the chicken in a single layer and sear for 6 minutes on the first side. Flip and cook for 5 minutes more, until browned and cooked through, then move it to a plate and rest for 5 minutes before slicing.

Assemble the bowls

Fluff the cooked rice and divide it between 4 bowls. Top with sliced chicken, a generous scoop of the Greek salad, and a spoonful of tzatziki. Spoon over any pan juices if you like, then serve right away.