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Greek chicken rice bowl with grilled chicken, rice, tomatoes, cucumber, red onion, feta cheese, and black olives.

Greek Chicken Rice Bowls with Lemon Herb Dressing

Juicy lemon-herb grilled chicken served over fluffy rice with fresh cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese. A fresh Mediterranean-inspired meal for lunch or dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek-Inspired
Calories: 830
Ingredients Equipment Method Nutrition Video

Ingredients
  

For the Lemon Herb Dressing and Marinade
  • 1/4 cup 60 ml olive oil
  • Juice of 2 lemons
  • 1 tbsp 21 g honey
  • 1/2 tbsp lemon zest
  • 1 garlic clove minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • Kosher salt to taste
  • Black pepper to taste
For the Greek Chicken Rice Bowls
  • 1 1/2 cups about 278 g uncooked rice
  • 4 medium boneless skinless chicken breasts 2 lb / 907 g
  • 1 English cucumber diced
  • 4 Roma tomatoes chopped
  • 1 medium red onion diced
  • 1 cup about 150 g crumbled feta cheese
  • 1 cup about 135 g pitted Kalamata olives

Equipment

  • Mixing bowls
  • Whisk
  • Citrus juicer
  • Measuring cups and spoons
  • grill pan
  • Tongs
  • rice pot with lid
  • Knife
  • Cutting board
  • Food thermometer

Method
 

  1. Prepare the marinade: In a bowl, whisk together the olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and black pepper until combined.
  2. Reserve dressing: Set aside a clean portion of the dressing for serving before adding any raw chicken.
  3. Marinate the chicken: Place the chicken breasts in a mixing bowl and coat with the remaining marinade. Cover and refrigerate for about 30 minutes, or according to your tested preparation time.
  4. Cook the rice: Prepare the rice according to package instructions until tender and fluffy. Keep covered until ready to assemble the bowls.
  5. Grill the chicken: Heat a lightly oiled grill pan over medium heat. Add the marinated chicken and cook on both sides until golden brown and the internal temperature reaches 165°F (74°C).
  6. Prepare the toppings: Dice the cucumber, chop the tomatoes, and finely dice the red onion. Prepare the crumbled feta cheese and pitted Kalamata olives.
  7. Slice the chicken: Allow the cooked chicken to rest briefly, then slice into even strips.
  8. Assemble the bowls: Divide the cooked rice between four bowls. Top with sliced chicken, cucumber, tomatoes, red onion, feta cheese, and Kalamata olives.
  9. Finish and serve: Drizzle with the reserved clean lemon herb dressing and serve immediately.

Nutrition

Calories: 830kcalCarbohydrates: 62gProtein: 65gFat: 37gSaturated Fat: 9gSodium: 1227mgFiber: 9gSugar: 10g

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