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Greek Chicken Bowls

Greek Chicken Bowls

Tender chicken strips marinated in lemon, oregano, and garlic, served over fluffy rice with crisp veggies and feta.
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Prep Time 5 minutes
Cook Time 27 minutes
Resting Time 15 minutes
Total Time 47 minutes
Course Lunch
Cuisine Mediterranean
Servings 4 servings
Calories 450 kcal

Ingredients
  

Rice Base

  • 1 cup long-grain white rice
  • 1.75 cups chicken broth
  • 1 teaspoon olive oil

Chicken Marinade

  • 1 pound chicken breasts sliced into ¾-inch strips
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Toppings (Optional)

  • 1 cup cucumber diced
  • 1 cup tomato diced
  • 0.5 cup red onion thinly sliced
  • 0.25 cup olives sliced
  • 0.25 cup feta crumbled

Instructions
 

Cook Rice

  • Combine rice, chicken broth, and olive oil in a medium pot; bring to a boil, then reduce heat to low, cover and simmer 18 minutes until liquid is absorbed, then fluff with a fork.

Marinate Chicken

  • Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl; toss chicken strips to coat and let rest 15 minutes.

Cook Chicken

  • Heat a skillet over medium-high heat, add chicken in a single layer and cook 4–5 minutes per side until golden and internal temperature is 165°F, then let rest 5 minutes.

Assemble Bowls

  • Divide rice among bowls, top with chicken and optional toppings, and drizzle any reserved juices over the top.

Notes

Let chicken rest after cooking for juiciness.
Use fresh lemon juice instead of bottled for brighter taste.
Store leftovers in airtight containers and reheat gently in the microwave for best texture.

Nutrition

Serving: 350gCalories: 450kcalCarbohydrates: 45g
Keyword Greek Chicken Bowls, lemon chicken, Mediterranean, rice bowls
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