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Best Easy Fresh Greek Chicken Bowls with Lemon-Herb Rice

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These Fresh Greek Chicken Bowls feature tender yogurt-marinated chicken, fluffy lemon-herb rice, and crisp vegetables, all drizzled with tzatziki. A quick, crowd-pleasing meal that’s perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • Fresh tzatziki sauce for drizzling
  • Fresh lemon wedges for serving

Instructions

  1. In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, oregano, rosemary, salt, and pepper. Add chicken thighs and toss to coat. Cover and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).
  2. Melt butter in a saucepan over medium heat. Add rice and stir for 1 minute until edges are translucent. Pour in chicken broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. Turn off heat and let sit covered for 5 minutes. Fluff with a fork and stir in parsley and dill.
  3. Heat a large skillet over medium-high heat with a drizzle of olive oil. Shake excess marinade off chicken (but don’t wipe clean). Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Let rest on a cutting board for 5 minutes, then slice against the grain into thick strips.
  4. Divide lemon-herb rice among four bowls. Top with sliced chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Drizzle with tzatziki and squeeze fresh lemon wedge over each bowl.

Notes

For meal prep, store components separately. Rice and chicken keep up to 4 days; cucumber and tomatoes best within 2 days. Reheat chicken and rice together in a skillet with a splash of broth. Bloom dried herbs in hot broth for more flavor. Slice chicken against the grain for tenderness.

Nutrition

Keywords: Greek chicken bowls, lemon herb rice, Mediterranean bowl, easy dinner, meal prep, healthy chicken recipe

Find it online: https://bouncybowl.com/best-easy-fresh-greek-chicken-bowls-with-lemon-herb-rice/