Greek Chicken and Rice Bowls
Greek Chicken and Rice Bowls is a Greek rice dish of medium difficulty, ready in about 45 minutes and enough for 4 servings. It is built around chicken breast, basmati rice and cucumber. The cooking is mostly grilling and searing. With 40 g of protein per serving (about 480 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
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Ingredients
For 4 servings
- 700 gchicken breast
- 300 gbasmati rice
- 1cucumber
- 200 gcherry tomatoes
- 1red onion
- 80 gKalamata olives
- 100 gfeta cheese
- 1 tbspdried oregano
- 3 tbsplemon juice
- 2 tbspolive oil
Instructions
- Marinate chicken breast in olive oil, lemon juice, dried oregano, salt, and pepper for at least 15 minutes.
- Cook basmati rice according to package instructions. Fluff with a fork and let it cool slightly.
- Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Combine in a bowl with kalamata olives.
- Assemble bowls with rice on the bottom, sliced chicken on top, and the vegetable mixture alongside. Crumble feta cheese over each bowl. Refrigerate for up to 4 days.
Cook’s notes
The chicken can marinate for up to 24 hours, which deepens the lemon and oregano flavour. Keep the vegetable mix and feta separate from the rice and chicken in meal-prep containers so the rice does not go soggy. A spoonful of tzatziki or hummus makes the bowls more filling.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 40 g
- Fat
- 16 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Greek
- Dish type: Rice
- In cookbook: Meal Prep Champions
