Greek Chicken Bowls with Brown Rice
Juicy lemon-garlic chicken, nutty brown rice, crisp veggies, and tangy tzatziki come together in these Greek Chicken Bowls with Brown Rice. A fresh, gluten-free Mediterranean-inspired meal perfect for dinner or meal prep.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs (or breasts)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups cooked brown rice
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/3 cup Kalamata olives sliced
- 1/3 cup feta cheese crumbled (optional)
- 1/2 cup tzatziki sauce store-bought or homemade
- Optional: 2 cups baby spinach or arugula
Instructions
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes, preferably overnight.
- Cook brown rice according to package instructions. Fluff with a fork and set aside.
- Grill or sauté chicken over medium-high heat until golden and cooked through, about 5–7 minutes per side. Let rest, then slice.
- Prepare vegetables: dice cucumber, halve tomatoes, thinly slice onion, and slice olives. Crumble feta if using.
- Assemble bowls: start with a scoop of brown rice, top with sliced chicken, then add cucumber, tomatoes, onion, olives, and feta.
- Finish with a spoonful of tzatziki and optional greens. Serve immediately or portion into containers for meal prep.
Notes
These Greek chicken bowls stay fresh in the fridge for up to 4 days. Keep chicken and rice stored separately from veggies for best texture. Swap in quinoa or cauliflower rice if desired. For vegetarian, replace chicken with chickpeas or marinated tofu.
Nutrition
Serving: 1bowlCalories: 420kcalCarbohydrates: 38gProtein: 28gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 85mgSodium: 560mgFiber: 5gSugar: 4g
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