Greek Chicken Bowls

Greek Chicken Bowls | Freckled Italian

This is one of my current favorite recipes—I’ve been making it at least once a week lately and I love it because it’s great for meal prep, which is a thing I really never got into until recently. Rice, marinated chicken, a little tomato salad, and some homemade tzatziki can all be made ahead of time and put together when you’re ready to serve and eat. You could use regular white rice but I like to add lemon when it’s cooking to give it a little something extra.

Greek Chicken Bowls | Freckled Italian
Greek Chicken Bowls | Freckled Italian

Ingredients:

  • About 1 pound of chicken breast

  • 1/4 cup olive oil

  • 1 tablespoon dried oregano

  • The juice of 1 lemon, divided

  • 1/2 cup cherry tomatoes, quartered or diced

  • 1/4 cup red onion, diced

  • Half of a large cucumber, peeled and diced

  • 1-2 cups of uncooked rice

  • 1/2 cup of Greek yogurt

  • 1-2 tablespoons of chopped fresh mint and/or dill

  • The other half of the cucumber, grated

  • 1 clove of garlic, crushed and minced, divided

  • A drizzle of olive oil

  • Salt and pepper, to taste

Instructions:

  1. Mix together olive oil, dried oregano, half of the garlic clove, and half of the lemon juice. Season with salt and pepper and add chicken. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.

  2. While chicken marinates, make the tzatziki by combining yogurt, mint and/or dill, grated cucumber, and half of the garlic clove. Season with salt and pepper and add a drizzle of olive oil. Cover and refrigerate until ready to serve.

  3. Put together the tomato salad by combining tomato, diced cucumber, and red onion. Season with salt and pepper and set aside.

  4. Make rice according to package instructions—I like to make mine in the pressure cooker (1 cup rice to 1 cup water or broth for 2 minutes on high pressure, then natural release of pressure which takes 10-20 minutes depending on how much I’ve made). Add some salt and pepper, the other half of the lemon juice, and a drizzle of olive oil to the pot for extra flavor.

  5. Place a large pan over medium-high heat and allow to preheat. Add chicken to the pan and cook for 3-4 minutes on each side, or until browned and completely cooked through. Remove from heat and allow to rest for about 5 minutes before slicing or dicing meat into smaller pieces.

  6. To assemble and serve, spoon rice into bowls and top with chicken, tomato salad, and a generous dollop of tzatziki. You can add pita bread as well if you want!